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Vegan Taco Salad With Skillet Beans

by Livestrong_Recipes  |  Jan 5, 2017

Vegan Taco Salad With Skillet Beans
  1. PREP
  2. 10 m
  • COOK
  • 05 m
  • TOTAL
  • 15 m

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

SERVES 4

  • 6 cups Romaine Lettuce
  • 4 oz Blue Corn Tortilla Chips
  • 3 tbsp Fresh Cilantro Leaves
  • 15 oz Black Beans, Canned
  • 2 cups Pico de Gallo
  • 1 Hass Avocados
  • 4 Lime Wedge

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.
5 PC: Jackie Newgent