15 oz can or 1½ c cooked black beans (drained/rinsed if using canned)
¾ c corn (I used frozen)
3 tbsp taco seasoning
Lettuce (I used 2 hearts of romaine)
Salsa
Optional Toppings
Avocado, bell pepper, Vegan Cheese Sauce (stove top or microwave), tomato, and any other veggies you have on hand
Instructions
Spread the tortilla strips on a baking sheet. Spray generously with nonstick spray and sprinkle with taco seasoning. Broil under high heat until crispy, shaking/stirring after a few minutes to encourage even browning. Mine took about 5 minutes total.
Combine the black beans and corn in a pan over medium heat, lining the bottom of the pan with water. Cook until hot, stirring occasionally, and stir in the taco seasoning. Add additional water, as necessary, to prevent the beans from sticking.
Meanwhile, chop the lettuce and veggies (and cook your vegan cheese sauce, if using).
Top lettuce with bean mixture, salsa, any extra veggies, a drizzle of vegan cheese sauce, and finally top with crispy tortilla strips.
Notes
Customize this recipe with whatever veggies you have on hand and need to use up. Alter to suit your dietary restrictions. Flour tortillas will crisp up nicely, too, but will take longer than corn tortillas.
Nutrition Information
Serving size: Heaping half cup beans over salad
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/04/21/black-bean-taco-salad/