Taco Salad

Servings: 4 | 30 minutes | 375 kcal

Taco salads have been around since the 1950s and have been popular in the United States ever since. The vegan version of this dish was popularized in the 21st century as the popularity of veganism increased around the world.

The vegan version of taco salads is a great way to enjoy the flavors of traditional taco salads without the animal products.

Ingredients

1 pack taco seasoning
1 cup salsa
2 taco shells
1 head lettuce
1 cup corn kernels
1 cup black beans
1 cup diced tomatoes
1 cup diced avocado
1/2 cup vegan cheese shreds
1/4 cup vegan sour cream

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Spread taco shells on a baking sheet. Bake for 5 minutes, or until lightly browned.
In a medium bowl, stir together taco seasoning, salsa, and corn. Set aside.
In a large bowl, combine lettuce, black beans, tomatoes, avocado, and vegan cheese shreds. Add the taco seasoning mixture, and toss to combine.
Divide the taco salad among four plates. Top each plate with vegan sour cream and serve.