Vegan Taco Salad with Spicy Black Beans
This taco salad is filled with spicy black beans, green leaf lettuce, tomatoes, red bell peppers, and guacamole. Crack some shell into the salad as you eat for an added bit of crunch with every bite.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
Preheat oven to 400 degrees.
Place each tortilla in a metal tortilla shell pan or glass oven safe bowl. Put them into the oven for 10 minutes or until crisp. (If they aren’t brown and crisp, continue baking for a couple minutes longer.)
While the tortilla is cooking, heat skillet to a medium heat and add extra virgin olive oil to the heated pan. Sauté garlic and onions in pan until fragrant and translucent, about 5 minutes.
Add black beans, cumin, ancho chili powder, oregano, coriander, paprika, lime juice, water, and salt to the pan. Use a spatula to fully combine the beans and spices. Once the bean mixture has warmed and any excess liquid has cooked off, remove from heat.
Remove the bowls from the oven and fill tortilla bowls with a scoop of spicy black beans, lettuce, tomato, red bell pepper, and guacamole. If you like, drizzle creamy cashew dressing on each salad and serve.
Calories: 272kcal | Carbohydrates: 47g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 308mg | Potassium: 528mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 48mg | Calcium: 133mg | Iron: 3.6mg