Best Vegetarian Taco Salad Recipes

VEGETARIAN TACO SALAD - LOW FAT

Steps:

• Stir first seven ingredients (through sour cream) together in a large bowl until combined.
• Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
• Layer chips on serving plates and top with taco mixture.
• Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

VEGETARIAN TACO SALAD

Steps:

• Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

VEGETARIAN TACO PASTA SALAD

Steps:

• Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
• Sauce:.
• in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
• pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
• Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
• Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!

TERRIFIC TACO SALAD (DIABETIC, VEGETARIAN FRIENDLY)

Steps:

• Combine ground burger, cumin and salsa in microwaveable bowl; cover with paper towel.
• Microwave on HIGH 1 to 2 min or until heated through, stirring after each 30 sec's
• Place 1-1/2 cups of the lettuce on each of 2 salad plates; top evenly with the beans, corn, peppers and ground burger mixture.
• Sprinkle with the cilantro and lime juice.

QUICK VEGETARIAN TACO SALAD

Steps:

• Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
• Rinse the diced tomato can with 1/4 cup water and add that to pan.
• Stir taco mix in thoroughly.
• Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
• Add the beans and stir just until heated.
• While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
• Pile the lettuce onto plates, and top with taco mixture.
• Top with grated cheese if desired.
• Crumble two taco shells on top of each salad.
• If you would like extra sauce, make and top with the optional dressing.

CREAMY VEGETARIAN TACO PASTA SALAD

Steps:

• Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further.
• While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl.
• Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it) and add corn, black beans, and olives (if using). Stir to combine.
• If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better).
• About a half hour before serving (but probably not more than 2 hours before), add the shredded cheese to the pasta mixture and stir to combine.
• Pour the sauce mixture overall and stir until well coated.
• Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.

VEGETARIAN TACO SALAD (FOR THE DIETER)

Steps:

• Heat griller crumbles according to package, adding water according to your taste for consistency.
• Add taco seasoning and let heat for 30 seconds longer so that the onion bits soften. I add extra cumin here for a smokier flavor, but you could also had a TINY bit of cayenne if you like the heat.
• Top lettuce with "meat," then sprinkle on taco sauce.
• Enjoy! :3 You could also top with shredded cheese, sour cream, or tomatoes, but I don't like any of those.

VEGETARIAN TACO SALAD

Steps:

• In a small jar with a tight fitting lid, combine the dressing ingredients. Shake to combine.
• In large salad bowl, combine the lettuce, black beans, corn, tomatoes, and red pepper. Toss with the dressing.
• Plate the salad into four bowls.
• Sprinkle 1/4 cup cheese, chopped green onions, 1/4 avocado, and 1/4 cup tortilla strips onto each individual salad.
• Finish with sour cream, and season to taste.
• Serve immediately.

VEGETARIAN TACO SALAD

Steps:

• In a small bowl, stir together the beans with 1/4 to 1/2 cup salsa. Mash slightly with a potato masher or fork.
• To assemble, put the lettuce on plates. Sprinkle with the chips. Spread the bean mixture over each serving. Top with the Cheddar, remaining 1/4 to 1/2 cup salsa, and a dollop of sour cream.
• If you have 10 extra minutes, make Mexican Bean Dip (page 39) and use 1 cup of it instead of the canned black beans.
• (Per Serving)
• Calories: 403
• Total Fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 0.5g
• Cholesterol: 7mg
• Sodium: 450mg
• Carbohydrates: 74g
• Fiber: 10g
• Sugars: 8g
• Protein: 22g
• Dietary Exchanges
• 4 1/2 Starch
• 1 Vegetable
• 2 Very Lean Meat