Vegan Taco Explosion Salad


This is a super easy, inexpensive meal that will not only fill you up, but will please even the meat-eaters in the house.  Not to mention, it’s really pretty to look at!


12 white taco shells (I like La Tiara White Corn… they are small and very delicate and crispy)

2 cups black beans (from dried, or canned), drained

1 ripe avacado, peeled, pitted and diced

1 medium white onion, diced

2-3 medium tomatoes, diced

1 can sliced black olives

2 cups shredded Iceberg lettuce

1 cup Cheddar veggie shreds (I like Galaxy Nutritional Foods brand)

1 cup yellow corn (fresh, frozen or canned.. if using frozen, run warm water over it till it’s thawed)

2 teaspoons taco seasoning or 1 tsp. each chili powder and cumin

Salsa verde

Siracha sauce

Vegan sour cream (or silken tofu with a little vinegar added to it)


Heat your taco shells in a 200 degree oven for 10 minutes.  Set aside.

Heat beans in a small pan, adding your spices.  Let simmer for about 10 minutes so the flavors mix well.

Break taco shells into bits on a plate and then layer beans, “cheese” shreds, and as many of the toppings as you like, finishing with the “sour cream”.

This serves 4 people fairly large portions, and comes out to approximately 400 calories per serving (give or take).



About Karma Cooking

I am Pagan and vegan since January 2012. While I am a huge animal lover, my choice to do away with meat, dairy and eggs had more to do with my health than anything. It's a choice I feel good about all the way around. I am studying to become a nutritional consultant and being vegan just meshes with that perfectly!

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