Vegetarian Taco Salad Recipe Recipe

Name: Vegetarian Taco Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Ranch Dressing (recipe link in intro); 1 teaspoon taco seasoning mix; 1/2 cup sour cream; Hot sauce (optional); 1 tablespoon olive oil; 1 medium yellow onion, diced (about 1 cup); Kosher salt to taste; 1 garlic clove, minced; 1 (15-ounce) can pinto beans, drained; 1 (15-ounce) can black beans, drained; 1 (15-ounce) can kidney beans, drained; 1 medium-sized ripe tomato, diced; 1 cup frozen corn; 1/2 jalapeno pepper, seeded, in small dice; Freshly ground black pepper, to taste; Small, inner romaine lettuce leaves; Shredded cheese (cheddar, Monterey Jack, or a mix); Tortilla chips, for serving

Servings: persons

2 tablespoons Ranch Dressing (recipe link in intro)
1 teaspoon taco seasoning mix
1/2 cup sour cream
Hot sauce (optional)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
Kosher salt to taste
1 garlic clove, minced
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
1 medium-sized ripe tomato, diced
1 cup frozen corn
1/2 jalapeno pepper, seeded, in small dice
Freshly ground black pepper, to taste
Small, inner romaine lettuce leaves
Shredded cheese (cheddar, Monterey Jack, or a mix)
Tortilla chips, for serving

1
In a small bowl, whisk the Ranch Dressing with the taco seasoning mix, sour cream, and optional hot sauce; set aside.
2
(If youre not planning to use the dressing right away, cover and store it in the fridge).
3
Set a large nonstick flying pan over medium heat and add the olive oil.
4
When its warm, after about 1 minute, add the onion and a pinch of salt.
5
Cook until the onion is translucent, 5 to 7 minutes.
6
Add the garlic and cook until fragrant, about 1 minute.
7
Add the three beans, the tomato, corn, and jalapeno.
8
.jpgCook, stirring frequently, until heated through and well combined, 7 to 10 minutes.
9
Remove from the heat and taste, seasoning with black pepper and additional salt as needed.
10
Cool this mixture slightly, 5 to 10 minutes.
11
To serve, transfer the bean mixture so a serving bowl or deep platter.
12
Serve warm, topped with the romaine, shredded cheese, and a drizzle of dressing.
13
Tortilla chips on the side.

293

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons Ranch Dressing (recipe link in intro), 1 teaspoon taco seasoning mix, 1/2 cup sour cream, Hot sauce (optional), and more.

Yes, Vegetarian Taco Salad Recipe 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 Recipe

How did you like this recipe?

Frequently Asked Questions