When it comes to easy, healthy, and satisfying meals, this meatless taco salad recipe checks all the boxes. Packed with bold flavors, fresh veggies, and hearty black beans, it’s the perfect option for meal prep!
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Whether you’re following a vegetarian or heart-healthy diet or just love veggies, this salad is sure to become a new favorite in your dinner rotation—it’s definitely one of ours. In fact, while we love a good meat and potatoes dinner, most weeknight meals at our house are a light soup, a veggie-based pasta, or a big dinner-style salad like this one with lots of toppings. Let’s dive in and discover why this recipe deserves a spot on your table too!
The process is a lot like my healthy ground turkey taco salad or my Mexican tuna salad but involves cooking the black beans from scratch. This is totally optional, but I happen to think, makes the ultimate taco salad experience.
Here’s Why You’ll Love This Meatless Taco Salad Recipe
- Packed with Flavor: From the smoky chili powder to the tangy lime juice in the creamy dressing, every bite is bursting with bold, zesty flavors.
- Healthy and Hearty: Black beans and fresh vegetables provide plant-based protein and nutritional powerhouses to keep you full and energized.
- Customizable: Add your favorite taco toppings like cheddar cheese, crispy tortilla strips, or even lentil taco meat to make it your own.
- Perfect for Meal Prep: The components can be made ahead and stored in an airtight container, making it easy to assemble a quick and healthy taco salad on a busy day.
Grab These Ingredients
Here’s everything you’ll need to whip up this delicious salad:
For the Dressing:
- Mayonnaise (or sour cream or Mexican crema): Adds creaminess to the dressing. Try vegan sour cream for a plant-based option
- Green salsa: Brings tangy, slightly spicy flavor
- Fresh lime juice: Brightens up the dressing and ties the flavors together
- Chopped cilantro: Adds a fresh, herbaceous touch
- Kosher salt and sugar: Balances the flavors perfectly
For the Salad:
- Vegetable oil: For sautéing the aromatics for the beans. Olive oil works too!
- Red onion, jalapeño, and garlic: The base for a flavorful bean mixture
- Chili powder: Adds smoky, slightly spicy depth to the beans
- Dried black beans: A plant-based protein and the star of the salad
- Romaine lettuce, kale, cabbage: Use a combination or just one of these. Crisp lettuce that’s perfect for holding all the toppings
- Red onions
- Cherry tomatoes, radish and avocados: Fresh veggies that add sweetness and creaminess. Mix and match or use all of them.
- Tortilla chips: For crunch and texture. Use crumbled tostadas or crispy tortilla strips for variety
- Cilantro leaves, queso fresco, pepitas, micro greens : A few crunchy and creamy garnishes to tie everything together. These are optional but, in my opinion, you can never have enough garnishes.
Start the Beans, Then Make the Salad
To make this meatless taco salad recipe, start with the beans. This is the same process we use to make our sofrito black beans. If you’re short on time, feel free to substitute with canned black beans. I love using dried beans cooked from scratch for the best flavor and texture, plus having a pot of beans hanging out is always a good idea.
While the beans are simmering, whisk together the dressing ingredients in a medium bowl. The tangy, creamy dressing can be made up to five days in advance, so it’s perfect for meal prep.
When the beans are ready, assemble the salad. Divide the romaine lettuce among four bowls, then top with the beans, cherry tomatoes, diced avocados, and tortilla chips. Drizzle each bowl with the creamy dressing and garnish with fresh cilantro. Serve immediately and enjoy!
FAQs
Absolutely! Swap the mayonnaise for vegan sour cream and leave off the cheese or use vegan cheese.
Store the beans, dressing, and salad components separately in airtight containers in the fridge. Assemble the salad just before serving to keep it fresh and crisp.
Yes! Pinto beans, kidney beans, or even lentils work great in this recipe.
Add a pinch of cayenne pepper or a diced chipotle pepper to the beans for an extra kick.
You could try this creamy avocado dressing or our favorite cilantro pesto vinaigrette.
What to Serve With It
This vegetarian taco salad is a complete meal on its own, but you can pair it with:
- Wedges of Spanish tortilla
- A cozy bowl of soup, like my chicken chileatole
- Warm tortillas, store bought or, if you want, my homemade sprouted lentil turmeric tortillas for something extra special
- Empanadas! Try my pea and potato empanadas or these easy ham and cheese empanadas
- I love these kale and roasted squash quesadillas too
This meatless taco salad recipe is a fresh, flavorful, and healthy meal that’s easy to make and perfect for any occasion. Whether you’re serving it as a quick family dinner or prepping it ahead for the week, it’s sure to become a long-time favorite. Don’t forget to save this recipe!
Easy Meatless Taco Salad Recipe with Black Beans
When it comes to easy, healthy, and satisfying meals, this meatless taco salad recipe checks all the boxes. Packed with bold flavors, fresh veggies, and hearty black beans, it’s the perfect option for meal prep!
Ingredients
For the Dressing:
- 1/4 cup sour cream (see note for dairy-free and vegan option)
- 3 tablespoons prepared green salsa or homemade salsa verde
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon kosher salt
- pinch sugar
For the Salad:
- 2 tablespoons vegetable oil
- 1 red onion, diced
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 2 tablespoons chile powder
- 1 cup dried black beans, preferably soaked overnight
- 1 small head romaine lettuce, washed, dried and torn into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1 small bag tortilla chips
- 1/4 bunch cilantro leaves
- 1/2 medium red onion, thinly sliced
- 2 cups thinly sliced red cabbage
- 4-5 radishes, thinly sliced
- 2 cups baby kale
- Roasted, salted pumpkin seeds, crumbled queso fresco (optional)
Instructions
For the Dressing:
- Combine all ingredients in a medium bowl and whisk until smooth. Taste and season with more salt as needed. Cover and refrigerate until ready to use. Dressing can be made up to 5 days in advance.
For the Salad:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Once shimmering, add 1 diced onion, 1 minced jalapeño, and 1 clove minced garlic. Cook, stirring occasionally, until tender, but not brown.
- Add 2 tablespoons chile powder and cook 30 seconds more. Add 1 cup dried black beans and a generous pinch of salt. Add enough water to cover by at least 3 inches and bring to a boil. Reduce heat to a simmer and cook, covered, until beans are tender, 1-2 hours. Season with salt and set aside to cool slightly.
- Divide lettuce, kale, and cabbage among four large salad bowls. Using a slotted spoon, remove beans from pot, letting excess liquid drip back into pot and top lettuce with beans.
- Garnish with tomatoes, avocados, radishes, red onion and cilantro. Sprinkle pumpkin seeds and queso fresco on top if you'd like. Crush tortilla chips and add to each salad bowl. Drizzle each with dressing and place remaining dressing on the table for passing.
Notes
- Dressing substitutions: For a dairy-free option, use mayonnaise instead of the sour cream. For a vegan option, use vegan sour cream. You can also use Mexican crema which is a bit thinner and not so sour.
- Black beans: If using dried black beans, it's best to soak them overnight in water but if you forget, that's okay they will just take a bit longer to cook. If you are short on time, use 1 can drained and rinsed canned black beans.
- Veggie substitutions: I love this combo of veggies but feel free to substitute for your favorites.
- Make ahead: The dressing and beans can be made up to 5 days in advance and kept in the fridge until ready to use. You can also prep the salad ingredients and keep them in a separate container until you're ready to eat.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 256mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 6g
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