Lentil Taco Salad – Peas and Crayons

j

by Sil Pancho

}

11.19.2023


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.

Lentil Taco SaladLentil Taco Salad

Taco salads are by no mean rocket science, but I’ve made it my mission to give you TONS of options to choose between so you can find the taco salad of your dreams. This especially includes versions that are gloriously vegetarian.

Past taco salad creations of mine include my INFAMOUS Black Bean Taco Salad and my beloved Crispy Chickpea Taco Salad. SO GOOD!

Whether you’re looking for a new dish to make for “Meatless Monday” or “Taco Salad Tuesday” (pretend that’s a thing!) or if you just want to get some extra plant based goodness in your face, this Lentil Taco Salad is a delicious option!

Ready to rock some veggies? Let’s do this!

Taco Salad Ingredients

Here’s a little breakdown of the main ingredients in this tasty lentil taco salad! I’ll add a list of all the awesome extras you can add below too for a custom and colorful taco salad that rocks your socks!

Seasoned Lentils and Black Beans

Spiced to perfection and made saucy with your favorite jarred or homemade salsa, these flavorful seasoned lentils and black beans are the star of the show!

I kept things super speedy by using canned lentils and black beans. These can also be cooked up fresh if you prefer.

Lettuce

I love chopping my lettuce up into small shreds so it’s easier to get a nice forkful of everything in each bite. I opted for fancy leaf lettuce this time around but romaine lettuce is equally amazing here! If all you have is iceberg, don’t fret! That should work well too.

Tomatoes

Fresh tomatoes are a great addition to taco salads and you can use any kind you enjoy! Chop larger tomatoes into bite-sized pieces or opt for quartered cherry tomatoes. You can even use fresh pico de gallo to get your tomato fix in this salad – it’s AMAZING!

Corn

To get the most irresistible corn clusters for this salad, I cooked my ear of corn (I typically just boil it) and sliced the kernels off the ear myself. Another great option is to steam frozen sweet corn kernels and add them to the salad. I’ve done both and enjoy them equally!

photo collage of taco salad topping options and ingredientsphoto collage of taco salad topping options and ingredients

Cheddar Cheese

Coarsely grated sharp cheddar cheese is one of my favorites for taco salads. It has such great flavor! No cheese? No problem! You can easily make this salad without it. For a vegan taco salad, skip the cheese and use vegan sour cream.

Guacamole and Sour Cream

Between the creamy guacamole and sour cream and the sauciness of the salsa-kissed beans, this salad doesn’t actually need dressing. The only reason you’d really need one is if you’re leaving these ingredients out. Simply plan accordingly and you’re good to go!

Tortilla Chips

Tortilla chips or strips add the most amazing crunch to a taco salad. For a little tortilla chip flavor in every bite, crush them up into the salad before diving in. Delicious!

Optional Extras

When it comes to taco salads, the options are endless! Snag your favorite extras from this list and add as much to your salad as you’d like:

Lentil Taco Salad

Feel free to make a single salad or a large bowl to serve your fam. The great thing about taco salads is how customizable they are! Make a little… or a lot!

Whenever we have leftover toppings and such from taco night I like to make myself a big taco salad with the leftovers the next day. They’re a great way to use everything up!

Lentil Taco SaladLentil Taco Salad

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.

Course: Salad

Cuisine: Vegetarian

Keyword: Lentil Taco Salad

Prep Time: 18 minutes

Cook Time: 10 minutes

Total Time: 28 minutes

Servings: 2 servings

Author: Jenn Laughlin – Peas and Crayons

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!

prevent your screen from going dark

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

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

More Tasty Taco Night Options

  1. Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
  2. Vegetarian Taco Soup (Slow Cooker + Stove Top)
  3. Instant Pot Lentil Tacos (can be made slow cooker or stove-top too)
  4. Vegetarian Buffalo Chickpea Tacos
  5. Black Bean Tacos

If you get a chance to try this black bean and lentil taco salad recipe, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your taco salad creations. I can’t wait to see what you whip up!

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.





Source link

HalfwayFoods.com is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Follow us on Social Media

Featured Articles

Comments

0 Comments

Related Articles

The Best Vegan Hot Dogs For Summer Grilling

The Best Vegan Hot Dogs For Summer Grilling

One thing that bugs me a little is when I hear people who still eat meat question why vegans and vegetarians would want to eat something that mimics meat (i.e. meat alternatives). They sometimes ask, “Don’t you hate meat? Why would you want something that...

The Best Diet for Weight Loss: Explained

The Best Diet for Weight Loss: Explained

HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you. Here’s the seventh podcast of Vegetarian Health and Longevity from Hurry The Food Up and Sports Nutritionist James LeBaigue. Listen...

Gochujang Noodles – Connoisseurus Veg

Gochujang Noodles – Connoisseurus Veg

These gochujang noodles are easy to make and packed with spicy deliciousness! Made with tender udon noodles and stir-fried veggies, this scrumptious meal is intensely flavorful and can be on the table in under 30 minutes! If you're a spicy food lover, there's a...