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Eat Your Plate Taco Salad

Since it's Vegetarian Awareness Month, I'm paging through vegetarian cookbooks looking for must-eat vegetarian recipes that make my mouth water. My favorite vegetarian cookbook right now is Pam Anderson's Cook Without A Book Meatless Meals. Here is her ve

Since it's Vegetarian Awareness Month, I'm paging through vegetarian cookbooks looking for must-eat vegetarian recipes that make my mouth water. My favorite vegetarian cookbook right now is Pam Anderson's Cook Without A Book Meatless Meals (Rodale, 2011). My favorite can't-miss meatless meal in her book is the taco salad, featuring black beans and grilled corn. Best yet, you can easily convert this to your vegan liking by swapping out cheese and sour cream with non-dairy alternatives. Enjoy!
Since it's Vegetarian Awareness Month, I'm paging through vegetarian cookbooks looking for must-eat vegetarian recipes that make my mouth water. My favorite vegetarian cookbook right now is Pam Anderson's Cook Without A Book Meatless Meals (Rodale, 2011). My favorite can't-miss meatless meal in her book is the taco salad, featuring black beans and grilled corn. Best yet, you can easily convert this to your vegan liking by swapping out cheese and sour cream with non-dairy alternatives. Enjoy!

Eat Your Plate Taco Salad

Serves 4

Ingredients:

  • 2-1/2 tablespoons olive oil

  • 4 flour tortillas, pricked all over with a fork

  • Kosher salt

  • 1 tablespoon garlic powder

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 4 ears corn, shucked, halved crosswise

  • 2 to 3 romaine hearts, halved lengthwise, cored, coarsely chopped

  • 1 cup grape tomatoes, halved, lightly salted

  • 1 yellow bell pepper, stemmed, cored, cut into short, thin strips

  • 4 scallions, thinly sliced

  • 1 (15-ounce) can black beans, drained

  • 1 cup grated pepper Jack cheese

  • 1/2 cup reduced-fat sour cream, plus extra for garnish

  • 1/2 cup prepared salsa verde or tomato salsa, plus extra for serving


Directions:

  1. Preheat oven to 350 degrees F.

  2. Use 1-1/2 tablespoons of the oil to lightly brush both sides of the tortillas; sprinkle them with salt.

  3. Arrange tortillas directly on the oven rack and bake, turning once, until crisp and golden brown, about 5 minutes on the first side and 3 minutes on the second side (use the tip of a knife to deflate any air pockets that may balloon during baking). Set aside.

  4. Mix remaining oil with garlic powder, cumin, and oregano and rub onto the corn to evenly coat. Sprinkle with salt.

  5. Meanwhile preheat a gas grill with all burners on high for about 10 minutes [and oil the grill]. Place corn on the hot rack, cover, and grill, turning as needed, until spotted with brown, about 10 minutes.

  6. Combine lettuce, tomatoes, bell pepper, scallions, black beans, and cheese in a large bowl.

  7. To make dressing, stir together sour cream and salsa. Add half of the dressing to the salad and toss to coat.

  8. Heap a portion of salad onto each flour tortilla. Serve with ears of corn alongside.

  9. Garnish if you like with a little extra sour cream and serve with additional dressing alongside.


More tasty vegan salad recipes!

 
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