Vegan Taco Salad

This vegan version of a traditional taco salad is quick and easy to make, along with being completely customizable!  Some would argue that a taco salad is not really a salad, but who are they to judge? :)  This Tex-Mex inspired recipe is perfect when you are short or time but want a delicious, satisfying weeknight meal.  Most likely, you already have these ingredients on hand, with the bowl being made from a tortilla, and the fillings being customizable to what is in your fridge!  For this vegan version, I use Impossible meat for the protein, and vegan shredded cheese.  But feel free to make it your own!

What Ingredients Do I Need?

• Medium flour tortilla

• Impossible Beef

• Black beans

• Vegan shredded cheese

• Lettuce

• Grape tomatoes

Vegan Taco Salad

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Servings: 1

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This vegan version of a traditional taco salad is quick and easy to make, along with being completely customizable!

Ingredients

• 1 flour tortilla, medium
• 1/4 cup Impossible Ground Beef
• 1/4 cup black beans
• 1/4 cup vegan shredded cheese
• 1/4 cup shredded lettuce
• 3 grape tomatoes

Instructions

1. First, preheat the oven to 375 degrees.
2. Next, find an oven safe bowl that will fit your tortilla down in it. You want to be able to lay the tortilla on the bowl and press it down into it so that it makes the shape of a taco salad shell.
3. Once the oven is preheated, spray the tortilla and place it down in the bowl where it takes the shape. Place this in the oven for 15 minutes.
4. While you are waiting, place the meat into a skillet on medium high heat and cook for 10 minutes, or until cooked through. Also, go ahead and slice the grape tomatoes, shred the lettuce, and rinse the beans during this time.
5. After the 15 minutes, carefully take the tortilla out of the bowl, set the bowl aside, and place the tortilla directly back on the oven rack for 5 more minutes, to get it nice and crispy all around.
6. Once your taco salad shell has cooked, let it cool for a couple minutes to let it get even crispier, then build your taco salad. I start with the meat, then add the beans, cheese, lettuce, and tomato.
7. Feel free to add any other toppings you like and enjoy! (ex. sour cream, jalapeno, cilantro, hot sauce, onions).

Notes

*Simply double this recipe to make for two people.

*Feel free to make the shells ahead of time and store at room temperature.

Recommended Products

Impossible Beef

Vegan Mexican Style Shreds

Medium Soft Taco Tortillas

Nutrition Facts (per serving)

Calories

413

Carbs

46 g

Net carbs

38 g

Protein

16 g

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