Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
1/2 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
8 cups chopped romaine lettuce
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1/4 cup chopped red onion
1 cup tortilla strips or broken tortilla chips
1/2 cup Cheddar style shreds vegan cheese alternative
1 avocado, diced, optional
salsa, optional
plant-based sour cream, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 31 g | 10% |
| Cholesterol | 0 | |
| Total Fat | 13 g | 20% |
| Iron | 3 mg | 19% |
| Calories | 264 kcal | 13% |
| Sodium | 637 mg | 27% |
| Protein | 8 g | 15% |
| Saturated Fat | 2 g | 12% |
| Sugars | 4 g | 0 |
| Vitamin C | 13 mg | 22% |
Cook ground be'f in a large nonstick skillet over medium heat 3 minutes covered, stirring occasionally until lightly browned. Add chili powder, cumin, garlic powder and undrained tomatoes. Simmer 2 to 3 minutes or until hot; set aside.
Divide lettuce between 4 serving bowls. Spoon beefless mixture evenly over lettuce. Top evenly with black beans, red onion, tortilla strips and plant-based cheese. Serve with avocado, salsa and plant-based sour cream if desired.
Simple Meatless Taco Salad
