Vegan Taco Salad Recipe | ChefDeHome.com

Ingredients

• 14 Oz Black Beans, unsalted, drained and rinsed
• 2 tbsp Cooking Oil
• 1/2 tbsp Garlic, 2 cloves, minced
• 1 Cup Red Onion, medium onion, small diced, divided
• 2 tbsp Taco Seasoning
• 1 tbsp Chipotle Paste, adjust per taste
• 1/2 tsp Salt, optional if taco seasoning has salt, adjust to taste
• 8 Oz Plant-Based Meat, such as Beyond minced meat
• 1 tbsp Nutritional Yeast, Or Hemp Seeds, for serving
• 1 Bunch Lettuce, chopped
• 1/2 Bunch Kale, curly kale, rough chopped, optional
• 1 Apple, peeled, thin sliced into sticks
• 1 Avocado, thin sliced
• 2 Lime, to get about 3 tbsps juice
• 1/2 Cup Cherry Tomatoes, halved
• 1 Corn, kernels of a corn cob, roasted or steamed
• 1/2 Cup Vegan Yogurt, such as coconut yogurt
• 1/2 tbsp Chipotle Paste, adjust to taste
• 1/2 tsp Sugar
• 1 tbsp Water
• 1/2 tsp Taco Seasoning