Easy vegan taco salad with black beans, raw chopped vegetables, and easy plant-based toppings. Perfect for meal prep and breezy summer entrée salads.
Happy Friday, friends!
Maybe we should celebrate with a little fiesta, what do you think?
I’ve always been a big taco salad fan, especially when dining Mexican.
I was also a big fan of telling the waiter that it was my birthday so he would bring the birthday sombreros out to my sister and I (oh, wait, was that just last year?!).
Usually the taco salad itself was so filling that I could only feebly munch on the ginormous puffed tortillas shell-shaped bowl after the interior was gone.
This week I brought taco salads back in a big way with this p lant-based bowl that’s hearty and filling without the traditional shell exterior.
How about we make this 10-Minute Black Bean Taco Salad for a lightened up version of the classic?
You just need fresh veggies, black bean protein, and some simple dressings to make this vegan and gluten-free taco salad.
Birthday sombreros optional but recommended.