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Vegetarian Taco Salad

Thursday, May 10, 2018 20:02
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I put my hand up! I adore salads, and it doesn’t have to be summer for me to enjoy them.  I am the salad Queen! Todd, on the other hand, is not so fond of them.  One, he’s a man, and two, prior to marrying me, he had been served far too many mediocre salads.  It happens.  I have to confess, that for such a simple concept, I have never (in 18 years) had a good salad in a restaurant over here.  They charge an arm and a leg, but you get literally no bang for your buck.  I don’t understand this as we have some of the most beautiful fresh ingredients available to us in the world.  How can they get it so wrong!
Tired or rusty lettuce, limp vegetables, and lack of dressing.  Salad cream is not a dressing. Its like runny mayonnaise, however tasty it might be.  I want a nice vinaigrette or creamy dressing . . .  filled with beautiful flavours that enhance the ingredients on my plate. If you are going to charge 7 or 8 pounds for a Caesar Salad, at least make it worth that amount by using fresh crisp ingredients and a dressing that doesn’t come from out of a bottle.

I adore this Taco Salad that I am showing you today, and not the least because of these fabulously crispy and flavourful tortilla chips.  You make them yourself and they are very easily done. Theyare so delicious that you will find yourself eating them on their own without the salad.  Better double them if you make this.  Trust me on that.

There is no meat in this taco salad, although if you wanted to you could certainly add some.  I am not fond of ground beef in my salads, although I don’t mind some cooked chicken.  Ground meat is rubbery and I don’t like the way it feels in my mouth with the other salad ingredients. In reality, however,  you won’t miss the meat in this delicious salad! 

Its delicious with plenty of black beans, chopped tomatoes and peppers, spring onions  . . . 

A goodly amount of tomato salsa, mixed with sour cream and lime juice form a kind of dressing to bring all of the ingredients together with a bit of tangy richness  . . .

And then of course there is the lettuce, you can use romaine/cos, but today I used iceberg because it is what I had to hand.  Iceberg lettuce always seems to get a back rap, but you can’t beat it for crispness!  I love it myself.

You could certainly use chopped red onion instead of the spring onions, and add some sweet corn and olives as extras if you wanted to.  I think it is pretty perfect just like this. 

*Vegetarian Taco Salad*

Serves 4

This makes a great light lunch. I love this. The tortilla wedges are addictive. 

2 TBS sweet chili sauce

2 9-inch flour tortillas

1 (400g) tin of black beans, drained, rinsed and drained again (19-oz)

12 cherry tomatoes chopped (I like a mix of yellow and red)

120ml tomato salsa (1/2 cup) whatever strength of spice you enjoy

1/2 small green pepper, trimmed, deseeded and diced

2 spring onions, thinly sliced

60ml sour cream (1/4 cup)

1 TBS lime juice

1 head of cos lettuce (romaine) coarsley chopped

120g grated medium cheddar or jack cheese or a combination (1 cup)

Preheat the oven to 170*C/350*F/ gas mark 4.  Butter a large rimmed baking sheet.  Brush the chili sauce over the surface of the tortillas, almost to the edge.  Cut into 12 wedges each and then place onto the baking sheet in a single layer.  Cook for about 12 minutes in the preheated oven until golden brown.  

Combine the black beans, chopped tomatoes, salsa, green pepper, onions, sour cream and lime juice in a bowl.  Add the lettuce and cheese and toss together to combine. 

Serve the salad with the tortilla wedges. 

I think that this is easily one of my favourite vegetarian salads, and if you make it you will know why. Its simple. Its easy and its oh so delicious!  Bon Appetit! 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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