Vegetarian Taco Salad Recipe

Name: Vegetarian Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups spring mix; 1 cup chopped red cabbage; 2 small yellow tomatoes; 1 bunch of green onions; 1 avocado; 1 bunch of cilantro; 1 can of black olives; 1 cup pico de gallo; 1/4 cup sour cream; 1 lime; 2 cans of black beans; 1 can of diced green chilis; 1 tablespoon cumin; 1 tablespoon chipotle seasoning; 1/2 cup shredded Mexican style cheese; jalapeno sauce to taste

Servings: persons

8 cups spring mix
1 cup chopped red cabbage
2 small yellow tomatoes
1 bunch of green onions
1 avocado
1 bunch of cilantro
1 can of black olives
1 cup pico de gallo
1/4 cup sour cream
1 lime
2 cans of black beans
1 can of diced green chilis
1 tablespoon cumin
1 tablespoon chipotle seasoning
1/2 cup shredded Mexican style cheese
jalapeno sauce to taste

1
Wash all of the produce and dry it.
2
Set aside small bowls to place your prepared ingredients in.
3
Chop the yellow tomatoes, cabbage, and cilantro.
4
Slice the green onions and olives.
5
Cut the lime into wedges.
6
Cube the avocado and set it aside.
7
Put the black beans in a small pan with the green chilis.
8
Season the mixture with cumin and chipotle seasoning.
9
Cook the beans and drain them.
10
Set the beans aside so that they cool slightly.
11
Add the cabbage and the cheese in rows.
12
On one side of the salad, arrange wedges of tomatoes, green onions, and olives.
13
On the other side of the salad, arrange wedges of cilantro, pico de gallo and avocado.
14
Add a row of black beans down the center of the salad.
15
Top the salad with a scoop of sour cream and a lime wedge.
16
Add a ramakin of Jalapeno sauce for an extra kick.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups spring mix, 1 cup chopped red cabbage, 2 small yellow tomatoes, 1 bunch of green onions, and more.

Yes, Vegetarian Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetarian Taco Salad

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