Happy Monday friends. Are you ready to start this brand spanking new week off right? I know I am, and this hella good and easy meatless Monday taco salad is going to make the sins of the weekend slip away like sand through your fingers.
Summer nights shouldn’t be weighed down with the task of making a heavy and complicated dinner. But at the same time, warm weather meals don’t have to be so light that you find yourself digging through the fridge an hour later because your stomach is making a rumble. That’s why a taco salad like this one is the perfect meal for a hectic weeknight.
An easy meatless Monday taco salad is going to satisfy every craving you could possibly have when it comes to food. If spicy is what you’re feeling, it’s got that. Or maybe you need something that’s fresh and crisp, well it has that too. It’s also crunchy, chewy, and creamy. This is the whole enchilada, only it’s not an enchilada, it’s a salad.
A salad that’s filled with crisp green lettuce, perfectly spiced black beans, savory sautéed bell peppers and onions, juicy tomatoes, creamy avocados, fresh cilantro, and a squeeze of tangy lime juice. I also added some Beyond Meat crumbles for a little “meaty” flavor. When you dig your fork into this you’ll be able to hear the flavors as the tongs pierce one delicious thing after the other.
My garden is growing like crazy, the lettuce I planted this spring is gigantic and I’m in heaven every day because I get to walk outside and pick enough to make this easy meatless Monday taco salad on Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday if I want. And believe me when I say, I WANT! I mean, how could you ever get tired of eating this stunner?
This taco salad is vegan, and meat free, and freakin’ crazy tasty, it’s also super healthy. The antioxidants, vitamins, and nutrients in this bowl of nature’s perfection are too numerous to list. Just know that your body is going to be feeling pretty dang good after you feed it.
I’m seriously considering eating one for breakfast, because I’m in need of vitamins and minerals right now. My husband, Alex (her friends), me, and several thousand of the coolest people ever spent the weekend on Chicago’s lakefront enjoying the first annual (I sure hope it’s an annual thing) Windy City LakeShake country music festival.
It was three days of incredible talent and more fun than this girl should have had. Friday was cold—damn you Chicago weather—but that didn’t stop us from having a good time. Dierks Bentley was the headliner that first night and he put on an amazing show. After he sang his hit song Drunk on a Plane he surprised the crowd with a special appearance of our beloved Blackhawks who brought the Stanley Cup with them. Da-da-da-da-da-da-da-da-da-da-da-da! Amazing!
Saturday. What can I say except—damn you Chicago weather. We were lucky enough to see Easton Corbin and Joe Nichols, but Mother Nature was a biatch and slammed us with severe weather so they had to cancel the concert. We left without getting the chance to see Justin Moore or Brad Paisley. I was so bummed because I really wanted to see Justin and Brad. Thankfully, Brad decided to stay and perform on Sunday. God love him!
Sunday is fun day, and I had too much stinking fun. We started Father’s Day with mimosas and a lovely breakfast that my son and I made for the Father of the Year. Then the boy and his dad went kayaking and I cleaned up the house. Later in the afternoon we met Alex for lunch, and of course I couldn’t resist a crisp chilled glass of white wine while we dined al fresco.
After lunch Alex went to meet up with her friends before the concert and Greg and I headed to Northerly Island for day three of the music festival.
We caught the end of Frankie Ballard and then Thomas Rhett performed. They were both really good but the big surprise of the night was Randy Houser. He was fantastic! If you ever get a chance to see him perform you have to go.
Florida Georgia Line. Baby you’re a song you make me want to roll my windows down and…. SO. MUCH. FUN! They were supposed to headline the night but were gracious enough to let Brad Paisley close the weekend. I’m definitely going to their next show.
And Brad Paisley. He was “crushing it.” What a great guy and a great performer. We may have gotten home at one-o-clock in the morning, and had to get up at six, but it was so worth this morning’s blood shot eyes and foggy brain.
This week I’m “detoxing” with a lot of lemon water and an easy meatless Monday taco salad with lettuce picked from my garden. I’ll feel back to normal by Thursday. I hope. 😉
What did you do this weekend?
Are you a country music fan?
Who’s your favorite musician or band?
Products I used to make this easy meatless Monday taco salad:
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Easy Meatless Monday Taco Salad
- EASY MEATLESS MONDAY TACO SALAD
- This is our go to Taco Tuesday recipe. It’s easy it’s healthy, and it’s delicious! If you love Mexican food and you love salads, then you’re going to adore this recipe. It’s so easy to put together, and since it’s your salad, feel free to add or subtract any of the ingredients.
- SERVES 2
- FOR THE BEANS
- 15 ounce 439 g black beans, drained and rinsed well
- 1 tablespoon 15 g ground chili powder
- 2 teaspoon 5 g ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- FOR THE PEPPERS AND ONION
- 2 teaspoon 5 ml avocado or olive oil
- 1 large yellow onion thinly sliced
- 1 yellow bell pepper seeded and thinly sliced
- 1 orange bell pepper seeded and thinly sliced
- 1 poblano pepper seeded and diced
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon of ground coriander
- Salt and pepper to taste
- Juice from half of a lime
- 1 cup 110 g Beyond Meat crumbles (optional)
- FOR THE SALAD
- 6 cups 1350 g chopped lettuce of your choice
- 1 lime
- 1 large tomato cut into wedges
- 1 avocado peeled, pitted, and cubed
- 1 cup 40 g fresh cilantro, chopped (more for garnishing)
- 2 cups 52 g crushed corn chips, more or less depending on your taste
- Salsa optional
- FOR THE BEANS
- In a medium sauce pan, add the beans and just cover in water. Stir in the spices and bring to a boil. Reduce the heat to simmer and cook for 20 minutes, stirring occasionally.
- FOR THE PEPPERS AND ONIONS
- Heat the oil in a large skillet on medium-high heat. When the oil is hot, add the onions and peppers and stir. Add the seasonings and stir well to coat the onions and peppers. Cook for fifteen minutes or until the peppers are fork tender. Squeeze lime juice from half of the lime in the pan and stir. Add the Beyond Meat crumbles (optional) and cook until warm. Add the cilantro and stir.
- ASSEMBLE THE SALAD
- Divide the lettuce and put in 2 large bowls. Squeeze the other half of the lime juice over the lettuce and toss. Use a slotted spoon and sprinkle the beans on the lettuce. Add the pepper mixture and the tomato, avocado, chips, cilantro, and salsa.