Dishes > Salads

Impossible Taco Salad

Plant-based protein is swapped seamlessly for ground beef in this simple and hefty classic taco salad.

PJ Catledge

Chef

Yield

4 to 6 Servings

Prep Time

25 minutes

Total Time

25 minutes

Ingredients:

 

For the taco meat:

 

 

For the salad:

 

 

To serve:

 

Directions:

 

Step 1

Heat olive oil in a large sauté pan over medium-heat until hot. Add 1/2 cup red onion and a pinch of salt and sauté until aromatic and translucent, about 3-5 minutes. Add the plant-based crumbles and taco seasoning and cook until heated through, about 5-8 minutes. Taste and adjust seasoning accordingly then set aside to cool slightly.  

 

Step 2

In a large mixing bowl combine romaine, green and red bell pepper, 1/2 cup red onion, and cilantro and toss thoroughly to combine.  

 

Step 3

Divide romaine mixture evenly on plates or in bowls and top with an equal amount of cooked plant-based protein crumbles, black beans, salsa, and crumbled tortilla chips. Serve immediately.  

Nutrition Per Serving: