Cooking Light
Active Time
25 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: about 1 3/4 cups salad, about 1/4 cup avocado, 2 Tbsp. tortilla strips, and 2 tsp. crema)

Black beans and pinto beans take the place of meat in this hearty taco salad. The beans and tomatoes cook down to make a filling taco base that’s topped with avocado and crispy tortilla strips.

How to Make It

1. Heat oil in a large nonstick skillet over medium. Add onion and corn; cook, stirring occasionally, until onions turn translucent, about 5 minutes. Stir in chili powder; cook until fragrant, about 1 minute. Add tomatoes, black beans, and pinto beans; cook, stirring occasionally, until tomato juice has almost completely evaporated, about 10 minutes. Remove skillet from heat and stir in lime juice; set aside to cool slightly at room temperature, about 5 minutes.

2. Place lettuce in bowls and spoon bean mixture over lettuce. Top with avocado and tortilla strips, and drizzle evenly with crema. Garnish with cilantro, if desired.

Also appeared in: Cooking Light, November, 2021,Plant-Based Recipes