Spicy Black Bean Taco Salads

Spicy Black Bean Taco Salads

Today’s video features a vegan version of a Perkins-style taco salad with a baked tortilla shell instead of fried. This is a terrific weeknight meal, as it can easily come together in twenty minutes or less. It’s filled with spicy black beans, green leaf lettuce, tomatoes, red bell peppers, and avocado. Crack some shell into the salad as you eat for an added bit of crunch with every bite.

Ingredients

  • 4 large wheat tortillas
  • 1 teaspoon extra virgin olive oil
  • 2 garlic cloves, minced
  • ¾ cup onion, chopped small
  • 1 ½ cups black beans (1 15 oz can), drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • 1 Tablespoon lime juice
  • ¼ cup water
  • Salt, to taste
  • Any or all of the following toppings: Green leaf lettuce, tomatoes, diced red bell pepper, sliced olives, sliced avocado or guacamole, creamy garlic dressing
Read the whole recipe on Cadry's Kitchen