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Swanson Blog / Real Food / Gluten Free

Vegetarian Taco Salad

Gluten Free
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Vegetarian Taco Salad Recipe

Chop. Sauté. Assemble. Devour.

There are so many delicious flavors in this Vegetarian Taco Salad that you won’t even notice there’s no meat.

The veggie replacement may surprise you, so give it a try!

Combine your favorite taco toppings—fresh avocado, juicy tomato, crisp lettuce—in a tasty taco shell and enjoy.

“This is up next on our ‘Meatless Monday’ menu! My family loves tacos so this will be a hit!” – Grace A.

Time: 30 minutes
Serves: 4
Serving size: 1/4 recipe


Optional Ingredients

  • Cheese, shredded
  • Green onions, diced
  • Tomatoes, diced
  • Lettuce, chopped
  • Olives, chopped
  • Avocado, diced
  • Taco shells of choice


  1. Add olive oil to a large skillet on medium high heat. Once warm, add cabbage, carrots, onion and all spices from the salt to the paprika. Cook for 10-15 minutes until cabbage is at desired texture.
  2. In a separate saucepan, warm the beans (including the liquid) for 3-5 minutes.
  3. While those are cooking, prepare desired toppings of choice.
  4. Assemble ingredients in a bowl or desired taco shell. Enjoy!

 Recipe used in partnership with Clean Eats, Fast Feets.

Nutrition Facts (per serving):
  • Calories 203
  • Fat 7 grams [Saturated Fat 0.5 g, Trans Fat 0 g, Monounsaturated Fat 2.75 g, Polyunsaturated Fat 0.25 g]
  • Protein 8.5 grams
  • Sodium 192 mg
  • Carbohydrates 27.8 grams
  • Fiber 12.2 grams

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