Recipe by TZYGANIA
"Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives."
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taco seasoning mix
1 (15 ounce) can
black beans, drained
romaine lettuce, shredded
1 (8 ounce) jar
shredded Mexican cheese blend
1 (10 ounce) bag
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'm eating low-carb, I skipped the chips on my portion. NO LEFTOVERS.
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 and browned it. I de-seeded a few plum tomatoes before dicing and used a light Mexican blend cheese. I added some chopped black olives and green onion for a better presentation and cut back on the sour cream and chips using just enough for each salad. To lighten it up a bit I used light sour cream and baked chips...
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 little scary - I didn't use any where near the amount of sour cream, cheese & chips called for. Makes for a nice fast dinner.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Black Bean Taco Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 527
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