Easy Vegan Taco Salad with Black Beans & Creamy Chipotle Dressing | Adventures in Vegan Living Ep. 4

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and high in protein.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded carrots

Nutritional yeast adds cheesy flavor without the cost.

tortilla chips

🥗Healthier: baked pita chips

💰Cheaper: homemade tortilla strips

Homemade strips save money and can be baked for health.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends allow control over sodium and flavor.

Rinse the canned black beans once or twice and set aside.

Heat a pot on high and add the black beans.

Add 1/2 teaspoon cumin, chili powder to taste, and oregano to the beans.

Add smoked paprika and chipotle chili powder to taste, and sprinkle with salt.

Pour enough water to cover the beans and stir.

Bring to a boil, then reduce heat to medium to medium-low and let simmer.

Chop the red leaf lettuce and purple lettuce into roughly one-inch pieces and place in a large bowl.

Chop the red bell pepper, tomato, and avocado into bite-sized pieces and add to the bowl.

Prepare the creamy chipotle dressing by mixing vegan mayo, liquid smoke, smoked paprika, chipotle chili powder, and juice from the lime wedge in a separate bowl.

Once the beans are cooked, combine them with the chopped vegetables in the large bowl.

Add chopped cilantro to the salad and toss to combine.

Top the salad with tortilla chips just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens