15min 4 ppl
Vegan Taco Salad
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 6 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 18g
Carbs 56g
Fats 22g
About this dish
Spiced vegan mince is piled over crisp lettuce with black beans, vegan cheese and tomato in a crunchy tortilla bowl, finished with cashew cream and salsa.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Lettuceshredded0.5
- Cherry tomatoeshalved150 g
Dairy & Eggs
- Vegan cheddar-style cheesegrated100 g
Plant Proteins
- Vegan mince500 g
Tins & Jars
- Black Beanstinned, drained and rinsed400 g
- shop-bought salsa roja (medium heat)100 g
Dried Goods
- Flour tortillaslarge4
- Cashew cream100 g
Spices & Seasonings
- Chilli powder2 tsp
- Ground Cumin1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Baking tray
- Large frying pan
- Saucepan
- Chopping board
- Sharp knife
Method
1
Preheat the oven to 190°C. Press each tortilla into an ovenproof bowl to form a cup shape and bake for 10 minutes until crisp and golden, then set aside to cool.
Approx. 12 minutes
2
Heat the vegetable oil in a large frying pan over medium heat and cook the vegan mince, breaking it up, for 6 minutes until lightly browned.
Approx. 6 minutes
3
Stir in the chilli powder, ground cumin and salt and cook for 1 minute, then remove from the heat.
Approx. 3 minutes
4
Warm the black beans through in a small saucepan over low heat for 3 minutes.
Approx. 4 minutes
5
Fill each tortilla bowl with shredded lettuce, the vegan mince, black beans, cherry tomatoes and vegan cheese.
Approx. 6 minutes
6
Top with cashew cream and salsa before serving.
Approx. 3 minutes
