Vegan Taco Salad Recipe: How to Make It

Ingredients

• 1 tablespoon canola oil
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 package (12 ounces) frozen vegetarian meat crumbles
• 1-1/2 cups salsa, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 cups torn romaine
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup coarsely crushed tortilla chips
• 1 cup frozen corn, thawed
• 2 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and cubed
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegan ranch salad dressing
• Lime wedges, optional