0

Notifications

  • You're all caught up!

Vegan Taco Salad With Skillet Beans

Vegan Taco Salad With Skillet Beans
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 10 min Serves: 4
Cooking Time: 5 min Yield: 8 cups
Write A Review

Be the first to review this recipe!

Think of this salad as a deconstructed vegetarian taco. All you’ll do is heat up black beans with pico de gallo in a skillet; toss the warm bean mixture with lettuce, blue corn tortilla chips and cilantro; and then sprinkle generously with avocado. As a bonus, every single ingredient is packed with digestion-promoting fiber.

Ingredients

Directions

1. In a large bowl, toss together Romaine (or other salad greens), tortilla chips, and cilantro. Set aside.
2. Heat a large skillet over medium-high. Add beans and 1 1/2 cups of the pico de gallo and cook while stirring until beans are heated through, about 4 minutes.
3. Top salad with bean mixture. Sprinkle with avocado.
4. Toss to serve immediately while beans are warm. Serve with remaining 1/2 cup pico de gallo and lime wedges on the side.

PC: Jackie Newgent

Course

Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Suggest
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Cancel
Food
Serving Size
Calories
Fat
Carbs
Protein
Fiber