Black Bean Taco Salad with Chipotle Drizzle

I saw a post from my girlfriend on Facebook saying she was at Uncle Julio’s…ah, the Hacienda where I will literally toss back an entire bowl of their homemade tortilla chips (they are like salty air) and then ravage a fajita plate with whomever is dining with me (don’t love tortillas, so I just go at it with some guac on it- at least I am sharing the meal, right!?! After the chips, I have too!)

Alas, that’s why something south of the border-inspired made it onto our menu plan for the week. Toss the tortilla as the “shell” and replace it with 3 butter lettuce leaves or a bigger green cabbage leaf. The rest is fairly simple, raw, vegan, & OH-SO-TASTY!

To make the beans:

  • 1/2 cup black beans, mashed
  • 1 TB red onion, chopped
  • Himalayan pink salt, to taste
  • cayenne pepper, to taste

To finish off the salad:

  • 4 slices jalapeno, we keep the seeds in it to up the spiciness!
  • 1/4 cup orange bell pepper, chopped
  • 5 black olives, sliced
  • 2 scallions, white parts sliced only
  • 1/8 cup chopped grape or cherry tomatoes
  • 4 slices avocado, chopped
  • 1/8 cup fresh bicolor corn
  • 1/2 lime, juiced over the salad

For the chipotle drizzle:

  • 2 TB vegan sour cream, room temperature
  • chipotle chili powder, to taste
  • a tiny bit of filtered water, to thin it out

To Make:

  1. Mash the bean ingredients together and place them in the bottom of the lettuce you have chosen (either 3 butter lettuce leaves or a big green cabbage leaf.)
  2. Top with the salad ingredients.
  3. In a small bowl, mix the drizzle ingredients- drizzle over the salad.
  4. Enjoy your bowl of healthiness!
RecipesAshley Pettit