Vegetarian Taco Salad

15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #4125

January 17, 2012



"No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips (although I haven't seen them for sale for awhile). "

Original is 4 servings

Nutritional

  • Serving Size: 1 (462.2 g)
  • Calories 717.3
  • Total Fat - 7.5 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 20.8 mg
  • Sodium - 313.7 mg
  • Total Carbohydrate - 146.2 g
  • Dietary Fiber - 19.4 g
  • Sugars - 19.8 g
  • Protein - 22.8 g
  • Calcium - 242.1 mg
  • Iron - 19.8 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Stir first seven ingredients (through sour cream) together in a large bowl until combined.

Step 2

Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).

Step 3

Layer chips on serving plates and top with taco mixture.

Step 4

Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use light sour cream to keep the fat content low.
  • If polenta chips are unavailable, baked corn tortilla chips can be used instead.

  • Instead of kidney beans, use black beans. The black beans offer a richer flavor and a slightly different texture, making the salad more interesting.
  • Instead of corn, use frozen peas. Frozen peas are a great substitute for corn in this recipe, as they are an excellent source of vitamins and minerals and provide a nice sweetness to the salad.

Mexican Rice Taco Salad Replace the kidney beans with cooked Mexican rice, replace the corn with 1/2 cup of black beans, and replace the taco seasoning with 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder.


Southwestern Rice Taco Salad Replace the kidney beans with cooked Mexican rice, replace the corn with 1/2 cup of black beans, and replace the taco seasoning with 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika.


Mexican Rice: This delicious side dish is a perfect accompaniment to Vegetarian Taco Salad. It's easy to make, and it adds a flavorful and colorful touch to the meal. The combination of tomatoes, garlic, and cilantro make it a great addition to the salad's flavors.


Black Bean and Corn Salsa: This tasty salsa is a great way to add a bit of spice to the Vegetarian Taco Salad. It's full of fresh ingredients like black beans, corn, tomatoes, and cilantro, and it's easy to make. Plus, it adds a nice contrast of colors and flavors to the meal.




FAQ

Q: How many servings does this recipe make?

A: This recipe makes 4 to 6 servings.



Q: What type of dish is this recipe?

A: This recipe is a classic Italian pasta dish.

2 Reviews

QueenBea

What an awesome taco salad this is. Yummy!!!! I did not use tomatoes as one picky eater here does not like them, and I did not mix the sour cream into the salad. I used it to top the salad with, which I portioned into baked tortilla bowls. Thanks for sharing this great recipe, will be making this often. Made for the Billboard Recipe Tag game.

5.0

review by:
(11 Mar 2012)

Gerry

Once or twice a month a friend and I do lunch, that my friend is vegetarian has me watching for recipes that would be one all three of us enjoy - have to say this is one we loved - dh and my friend had seconds. Made as posted using Tositos Multigrain tacos. How good, my friend went home with a copy of your recipe. Know this Taco Salad is going to be a big hit at our summer cookouts!

5.0

review by:
(10 Mar 2012)

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Fun facts:

The kidney beans used in this vegetarian taco salad recipe are a staple in many Mexican dishes, such as chili con carne and refried beans. This dish is said to be a favorite of the famous Mexican painter Frida Kahlo.

Taco seasoning, which is used in this recipe, was first sold commercially in the 1940s and was created by the McCormick Spice Company. It has become a staple in many Mexican-inspired dishes and is now used in many countries around the world.