World’s Easiest Vegetarian Taco Salad


I’m in the midst of a fabulous breakfast right now: wheat English muffin with strawberry cream cheese, strawberries, a 1-egg omelet with mozzarella in the middle. Breakfast is the best meal of the day, right?

I think so.

But I also made this taco salad Sunday night which was equally as yummy, but in a non-breakfast kind of way. Also it was the easiest dinner ever.


  • 1 can of black beans
  • 1 can of pinto beans
  • 1 can of Rotel tomatoes and green chiles
  • 1 tbsp of Trader Joe’s taco seasoning (Or your seasoning of choice. This little packet it just too easy, and has lasted us a few meals.)
  • A few tortilla chips
  • A LOT of Romaine lettuce
  • Shredded Monterey Jack cheese (or your cheese of choice)
  1. Drain the beans and put them in a big, ol’ skillet. DO NOT DRAIN ROTEL. Put the whole, baby can of tomatoes, chiles, and liquid in. It’s going to look way to liquidy to be taco salad.
  2. Plop in your taco seasoning. Stir and bring to a simmer.
  3. Simmer all or most of the liquid off. Stir every so often or it’ll stick to the pan. Found that one out the hard way…
  4. Meanwhile, chop up yo lettuce, put it in a bowl, and cover it with a few chips. We probably used 4 chips for each bowl, just enough to cover the Romaine.
  5. When the liquid has simmered off, scoop your tasty taco beans onto the lettuce/chip bowl and sprinkle some cheese on.

We enjoyed this meal with delicious chips and salsa and corn on the cob. I couldn’t finish mine, so we probably had three servings left over.

Overall, I’d say it makes about 4 big servings.



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