Make this taco salad extra delicious by melting the cheese into the fake meat and bean mixture. You don’t even need any dressing because of all the toppings. This is a filling salad that eats like a meal.
Spinach Vegetarian Taco Salad
Servings
4 Servings
Ingredients
- 1 yellow onion diced
- 1 – 12 oz. package veggie ground round
- 2 garlic cloves
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1/2 cup water
- 1 – 16 ounce can black beans
- 2-3 ounces Les Petite Monterey Jack cheese
- 10 oz. fresh spinach
- 1 small cucumber cubed
- 1 pepper cut up
- 1/2 cup shredded red cabbage
- Fresh salsa
- Tortilla chips crushed
- Cubed Avocado or Guacamole
Instructions
- Saute onion with a small amount of oil, cook until fragrant. Add veggie ground round. Cook until beginning to brown. Add seasonings and water. Stir until all mixed in well. Add cheese. Add black beans and stir. Remove from heat allow to cool slightly.
- Layer spinach on a plate, top with cucumbers and peppers and cabbage. Then layer on the beef/bean mixture, fresh salsa, avocado chunks and crushed tortilla chips.
It is a vegetarian ground beef, some of the brands call it a ground round, but any sort of soy beef crumbles would be great.
What is veggie ground round?