This month’s Recipe Redux theme was Spring Cleaning and, as my mother will insist, I’m not always the best at cleaning. I always have extra cans of this or that plus a freezer and fridge full of fruits and veggies that really should’ve been given a home (in my belly) sooner. One of my favorite ways to quick use up a lot of things in my fridge is making a taco salad.
Normal people can probably be equally happy with a wide variety of salads, but for get me really, truly excited about eating a salad, it almost always has to be taco-themed. Sometimes I use TVP (which is always stockpiled in my pantry), but this time I had an excess of black beans. And corn. And avocado (<– problems that aren’t really problems right there). But always, always, I need taco seasoning in it somehow. Taco seasoning is just my life blood.
Here I’m going to throw in a plug for the two giveaways I currently have wrapping up! Don’t forget to enter to win a copy of The Sweet Side of Ancient Grains and a YOGA 3 Pro — a (freaking) laptop from Lenovo! If you’re already following me on Instagram and Twitter, you already have two entries… so you might as well, right?
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.
I love the name of this salad! I always seem to have an excess of black beans, corn, and avocados too! And I agree, not problems at all! I think I buy black beans every time I go to the store just to make sure I won’t run out! Taco salads are my favorite things ever and I love this one!
You have no idea how much I could use a spring refrigerator cleanout! Weeeeeell, you probably do…anyhoo, all refrigerator cleanouts should be taco themed and this salad is absolute perfection! Need!
Christina Apr 23, 2015
Yum! Must try we love Taco salads,Taco anything really and this sounds amazing!
Love that this is a clean-out-your-fridge taco salad. Just checked out your vegan cheese sauce and I’ll have to give that a whirl before I make this 🙂 Looks delicious!
I hope you try the vegan cheese sauce! I LOVE it. We make it all the time — the microwave recipe has a big jar you can make up so you always have the mix on hand, just add non-dairy milk. Gets a little dangerous because then we have it every day.
I love clean out the fridge recipes! My husband and I have a strict “no ingredient left behind” rule, which means if we have leftovers of something…it gets used! In…something. Makes for some interesting dinners. Your taco salad looks scrumptious!
I wish I had your dedication (and organization!). I forget about a lot of leftovers until it’s far too late to use them. I think I need a better system!
Mmm I do really love taco salads…they make me excited no matter what! Love that this one is clean-out-the-fridge friendly…especially because my fridge is in DESPERATE need of cleaning!
I could definitely use a spring clean out!! This looks fabulous. I am always in the mood for a taco salad! Your pictures are gorgeous!
I love the name of this salad! I always seem to have an excess of black beans, corn, and avocados too! And I agree, not problems at all! I think I buy black beans every time I go to the store just to make sure I won’t run out! Taco salads are my favorite things ever and I love this one!
You have no idea how much I could use a spring refrigerator cleanout! Weeeeeell, you probably do…anyhoo, all refrigerator cleanouts should be taco themed and this salad is absolute perfection! Need!
Yum! Must try we love Taco salads,Taco anything really and this sounds amazing!
Those meals where you just throw in everything from the fridge sometimes turn out to be the best meals.
LOVEEEEEE the feeling of cleaning out the fridge and pantry! It’s the BEST 🙂 So obviously, I LOVE this salad!
Love that this is a clean-out-your-fridge taco salad. Just checked out your vegan cheese sauce and I’ll have to give that a whirl before I make this 🙂 Looks delicious!
I hope you try the vegan cheese sauce! I LOVE it. We make it all the time — the microwave recipe has a big jar you can make up so you always have the mix on hand, just add non-dairy milk. Gets a little dangerous because then we have it every day.
taco salads are my favorite thing ever! love it!
Hard not to love a taco salad, right?
I love clean out the fridge recipes! My husband and I have a strict “no ingredient left behind” rule, which means if we have leftovers of something…it gets used! In…something. Makes for some interesting dinners. Your taco salad looks scrumptious!
I wish I had your dedication (and organization!). I forget about a lot of leftovers until it’s far too late to use them. I think I need a better system!
Mmm I do really love taco salads…they make me excited no matter what! Love that this one is clean-out-the-fridge friendly…especially because my fridge is in DESPERATE need of cleaning!
Clean out the fridge meals are often the best because they are EASY and tasty! This sounds delicious 🙂
I love a good taco salad! Looks wonderful!
Thanks, Kelly!