Given my penchant for salads that are both hot and cool, it comes as no surprise that this black bean taco salad is a favorite. It’s a fast and fun main dish that has it all — salad veggies, high-protein beans, and two “yum factor” ingredients — good-quality tortilla chips and vegan cheese.
Like its cousin, fully loaded vegan nachos, you can make this as mild or as spicy as you’d like, depending on the kind of salsa you choose, and even the vegan cheese you select. Pepperjack shreds add a definite kick, while cheddar will keep the flavor mellow.
The kind of tortilla chips you choose can add character to the dish, too. In these photos, for example, you’ll see taco-flavored tortilla chips, fittingly. They’re nicely spiced instead of being overly salted like some chips, and contain flax, sesame seeds, and quinoa. Not all tortilla chips are this loaded, but there are lots of good, natural varieties to be found.
For a light summer meal, corn on the cob is a nice addition. Leave room for dessert of fresh fruits and vegan ice cream! For a heartier cold weather meal, pair this with a big batch of roasted vegetables or baked sweet potatoes.