Vegan Taco Salad

By Makinze GorePublished: Feb 5, 2021

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Suzanne Clements

Our favorite taco salad got a vegan makeover. Filled with grains and two different types of beans, it's a filling salad worthy of your dinner table. The spicy dressing brings tons of flavor and is our favorite part of the salad. Top it will all of your favorites like cherry tomatoes and tortilla chips for a little crunch!

Have you made this yet? Let us know what you think in the comments below!

Want more vegan recipes? Check out our new vegan dinners cookbook!

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Yields:: 6 serving(s)
Prep Time:: 10 mins
Total Time:: 40 mins

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.
white wine vinegar
Kosher salt
Freshly ground black pepper

Directions

1. Step 1In 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.
2. Step 2Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper.
3. Step 3In 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.
4. Step 4In a large bowl, add romaine and toss with quinoa mixture, red onions, tomatoes, and bell pepper. Serve with chipotle dressing and tortilla chips.

Suzanne Clements

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Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.