Vegetarian Chipotle Taco Salad

Bright, bold, and bursting with smoky flavors, this Vegetarian Chipotle Taco Salad is a satisfying twist on the classic taco salad that’s hearty enough for a main course. Featuring crispy baked tortilla strips, creamy avocado, vibrant cherry tomatoes, and the punchy zest of a homemade chipotle-lime dressing, this recipe delivers a delightful balance of textures and flavors. Protein-packed black beans and crunchy romaine lettuce form the base, while fresh cilantro and a sprinkle of Cotija cheese add the perfect finishing touches. Ready in just 30 minutes, this colorful, nutrient-packed dish is perfect for taco night or an easy weeknight dinner. Serve it as is or pair it with your favorite drinks for a crowd-pleasing vegetarian dinner that’s as delicious as it is wholesome. Keywords: vegetarian taco salad, chipotle dressing, easy taco salad recipe, meatless dinner idea, quick weeknight meal.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 4 small Corn tortillas
• 1 tablespoon Chipotle in adobo sauce
• 2 tablespoons Lime juice
• 2 teaspoons Honey
• 0.5 teaspoon Salt
• 1 15-ounce can Black beans
• 1 cup Cherry tomatoes
• 1 cup Canned corn kernels
• 0.5 medium Red onion
• 1 medium Red bell pepper
• 1 ripe Avocado
• 1 head Romaine lettuce
• 0.5 cup Cilantro
• 0.5 cup Cotija cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut corn tortillas into strips. Toss them with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Bake for 8-10 minutes or until crispy, stirring halfway through. Remove from the oven and let cool.

Step 3

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, chipotle in adobo, lime juice, honey, and salt to make the dressing. Adjust seasoning if necessary.

Step 4

Rinse and drain black beans. Chop cherry tomatoes in halves and dice the red onion, red bell pepper, and avocado. Shred the romaine lettuce into bite-sized pieces. Roughly chop the cilantro.

Step 5

In a large salad bowl, combine black beans, cherry tomatoes, corn kernels, red onion, red bell pepper, avocado, and chopped cilantro. Add the dressing and toss well to coat.

Step 6

Arrange a bed of romaine lettuce on each serving plate.

Step 7

Top with the dressed salad mixture and scatter crispy tortilla strips over the top.

Step 8

Sprinkle with cotija cheese and serve immediately.

Nutrition Facts

Serving size	(2123.0g)

Amount per serving	% Daily Value*
Calories	2063.1

Total Fat 102.2g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 113.6mg	0%
Sodium 5432.0mg	0%
Total Carbohydrate 233.0g	0%
Dietary Fiber 59.8g	0%
Total Sugars 43.5g
Protein 83.0g	0%

Vitamin D 0IU	0%
Calcium 1464.9mg	0%
Iron 15.8mg	0%
Potassium 3289.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 15.2%

Carbs: 42.7%