Lentil Taco Salad
Celebrate Meatless Monday or Taco Tuesday with this delicious vegetarian Lentil Taco Salad! It’s loaded with veggies and topped with all your favorite extras.
Servings 2 servings
Calories 600kcal
Ingredients
SEASONED LENTILS
- 1 can lentils (14 oz can)
- 1 cup black beans
- ½ cup salsa (use your favorite variety)
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt or season to taste
TACO SALAD
- 3 cups finely chopped lettuce (romaine or fancy leaf lettuce)
- 1 cup chopped tomatoes
- 1 ear of corn, cooked or 1/2 cup steamed kernels
- ¼ cup grated cheddar cheese (skip for vegan)
- ¼ cup guacamole
- ¼ cup sour cream (regular or vegan)
- tortilla chips for topping (I like to crush mine)
EXTRA TOPPINGS – CHOOSE YOUR FAVORITES!
- fresh chopped cilantro
- chopped green onion
- pico de gallo
- pickled red onions
- hot sauce and/or taco sauce
- sliced jalapeños
Instructions
- Drain and rinse lentils and black beans. Add to a small pan and add your favorite salsa. Season chili powder, cumin, garlic powder and salt. Heat on medium-low until beans are warmed through and spices are fragrant.
- Cayenne can be added for spicy lentils and smoked paprika or chipotle seasoning for some smoky flavor – play around with flavors and add any extra spices to taste. Remove from heat and set aside.
- Prep corn via desired method. I either boil an ear of corn and cut my kernels right off the cob or steam 1/2 cup or so of frozen kernels.
- Chop veggies and prep remaining toppings. Let the measurements above be a basic guide, as you can add as many veggies and toppings as you'd like!
- Divide lettuce and lentil mixture between two bowls.Top with fresh veggies all your favorite toppings and extras, saving the guacamole, sour cream, and tortilla chips for last. Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any swaps/extras.
Nutrition
Calories: 600kcal | Carbohydrates: 95g | Protein: 26g | Fat: 18g | Trans Fat: 9g | Fiber: 79g
