Our favorite vegan taco salad is a vibrant, hearty dish packed with grains, a variety of beans, and colorful veggies. It’s a satisfying meal that delivers bold, zesty flavor with the help of spices like cumin, chili powder, and paprika—no meat or dairy required. Topped with fresh avocado, a drizzle of vegan sour cream or lime dressing, and crunchy tortilla strips, this salad is both nourishing and crave-worthy.
Ingredients
- FOR SALAD
- 2 c. water
- 1 c. quinoa
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 c. corn
- 1 tbsp. taco seasoning
- Kosher salt
- Freshly ground black pepper
- Chopped romaine
- 1/2 small red onion, thinly sliced
- 1 c. cherry tomatoes, halved
- 1 bell pepper, chopped
- Tortilla chips
- FOR AVOCADO-CHIPOTLE DRESSING
- 2 large avocados, pitted
- 1 chipotle in adobo sauce, plus 1 tsp. sauce
- Juice of 1 lime
- 1/4 c. fresh cilantro
- 2 cloves garlic
- 1/4 c. water
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
Steps:
- In a medium pot over medium heat, bring water to a boil. Add quinoa, reduce heat to a simmer, then cover and cook 12 minutes or until water is absorbed. Remove from heat, but keep covered for 5 minutes.
- Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper.
- In a blender or small food processor, blend together dressing ingredients. Season with salt and pepper. Add more vinegar or water to thin dressing as desired.
