Easy Black Bean Taco Salad

Easy Black Bean Taco Salad

 Made  times

"Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 1039 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1039 kcal
  • 52%
  • Fat:
  • 58.6 g
  • 90%
  • Carbs:
  • 83.7g
  • 27%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 2128 mg
  • 85%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
  2. Place black beans into a saucepan and bring to a simmer over medium heat.
  3. Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.


Most helpful
Most positive
Least positive

I made this as a quick lunch today. I used ground turkey instead of beef, homemade taco seasoning and V-8 in place of the water. I also used homemade salsa and reduced fat sour cream. Because I'...

Definitely easy and tasty! This does make for a simple weeknight meal. I used lean ground beef and "Taco Seasoning II" from this site and didn't bother with the water, just seasoned the beef a...

I tend to want to layer my taco salads with the lettuce on the bottom unless I am using a large taco shell for the base - that said - this is a fine recipe - the nutritional information was a li...

We liked it. I used ground chicken instead of beef. Easy to prepare. Will make again.

The whole family really enjoyed this! Added a dallop of spicy avocado sauce from this site. YUM!

Such an easy salad for a quick dinner on a warm night. Cooked my black beans in with my ground beef and didn't need as much water as called for. For a great dressing try the avocado ranch dressi...

This is a very good, quick and simple recipe. It's as healthy as you choose to make it and is very flexible. A keeper!

Very good. I've been making an almost identical taco salad for years that I had adapted from the taco salad that uses Catalina dressing and Doritios. I usually use a homemade taco seasoning fo...

After traveling a good part of the day to get to Naples, I wanted neither restaurant food nor a make- at- home dinner that required a good deal of time (hey, I got up at 3:00 this morning!). ...

Other stories that may interest you