Blog / Recipes / Vegetarian Taco Salad
Vegetarian Taco Salad
by Anthony N.
G
Gluten Free
Vg
Vegetarian
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
Serves: 4
Serving size: 1/4 recipe
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 4 cups cabbage, diced (approximately half a medium cabbage)
  • 1 cup carrots
  • 1 cup onion, diced (approximately half a large onion)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons paprika
  • 15 ounce can red kidney beans
    • Optional Ingredients
  • Cheese, shredded
  • Green onions, diced
  • Tomatoes, diced
  • Lettuce, chopped
  • Olives, chopped
  • Avocado, diced
  • Taco shells of choice
    • Instructions:
    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!
    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