The taco salad, which is often served within a big corn tortilla, has a modern touch. Instead, we utilised crisp tortilla chips and a pile of fresh ingredients, as well as velvety sour cream, guacamole, and hot walnut mince. Yes, a nut-based vegan alternative to mince is now available; it contains no soy granules.
Ingredients
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup cooked black beans
- 1/2 cup cooked corn kernels
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives
- Juice of 1 lime
- Salsa (optional)
- Guacamole (optional)
- Vegan sour cream (optional)
Instructions
- In a food processor, pulse the walnuts until they resemble coarse crumbs.
- Heat olive oil in a skillet over medium heat. Add the walnut crumbs, chili powder, cumin powder, paprika, garlic powder, and salt. Cook for about 5 minutes, stirring occasionally, until the walnut mince is toasted and fragrant. Remove from heat and set aside.
- In a large salad bowl, combine the shredded lettuce, diced tomatoes, diced red onion, cooked black beans, cooked corn kernels, chopped cilantro, and sliced black olives.
- Add the walnut mince to the salad bowl and toss everything together.
- Squeeze the lime juice over the salad and toss again to combine.
- Serve the taco salad with your choice of salsa, guacamole, and vegan sour cream on the side, if desired.
Nutrition Facts
- Calories: 350-400 calories
- Total Fat: 28-30g
- Saturated Fat: 2.5-3g
- Sodium: 220-250mg
- Carbohydrates: 20-25g
- Fiber: 6-8g
- Sugars: 4-5g
- Protein: 8-10g
