I haven’t been cooking too much lately because I had to go to Mexico last week and eat my body weight in tortilla chips. Then I had to drink a pool full of margaritas.
Don’t worry, it wasn’t all hard work.
In the spirit of margaritas and garbage bags full of tortilla chips, I bring you Vegan Taco Salad. We’re quite the taco family (as you might have noticed), and I blame that on DR-mom (DR=DoughingRogue) as she used to make tacos about once a week when I was too young to protest. Now I just can’t help myself.
This is almost an EWM, but I decided that use of the food processor automatically disqualifies a recipe from being categorized as an EWM since the food processor is kind of a biz to clean, if you know what I mean.
Vegan Taco Salad, inspired by Angela’s Taco Salad for One
1 head romaine
1 can black beans (about 1 1/2 cups)
1/4 cup walnuts
1 T taco seasoning
1 t olive oil
2 garlic cloves
whatever toppings you like on your taco salad – I used corn, avocado, and salsa, but you can also use tortilla chips, shredded cheese, or sour cream!
Let’s do this:
Process the garlic in your food processor first so you don’t have to mince it. Add the black beans, olive oil, and taco seasoning and process for about 30 seconds, stopping to scrape the bowl if necessary. Add the walnuts and pulse a few times (I like chunks of walnuts in mine!). The result will look something like this:
Looks like taco meat, right? Tastes amazeballs, I promise.
Now cut up your romaine and your salad toppings and the bean/walnut mixture. Throw it all in a bowl and serve! I like to use salsa as my dressing but I’m also working on a cilantro vinaigrette, so I’ll post it when its perfected.
Ah, perfect summer meal to eat on the porch and wash down with a
pool full of margarita.