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Vegetarian Taco Salad

Chatelaine | posted Monday, Jan 4th, 2016

vegetariantacosalad-featured

Preparation time: 20 minutes; Total time: 25 minutes; Makes: 4 servings

Ingredients:

Tofu Ranch Dressing

  • 1/2 cup buttermilk
  • 1/2 350-g pkg soft tofu
  • 1/4 cup finely chopped fresh chives
  • 2 tbsp mayonnaise
  • 1 tbsp chopped dill
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1/4 tsp salt

Salad

  • 4 cups finely shredded iceberg lettuce
  • 1/2 540-mL can black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1 avocado, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Monterey Jack

Method:

  1. Preheat oven to 400F. Spray both sides of tortillas with oil. Cut each into 8 wedges. Arrange on an unlined baking sheet. Bake in centre of oven until golden, about 5 min.
  2. Whirl buttermilk with tofu, chives, mayo, dill, garlic, lemon juice and salt in a food processor until smooth. Set aside.
  3. Combine lettuce, black beans, corn kernels, avocado, bell pepper and cherry tomatoes in a large bowl. Add dressing and toss until well coated. Divide between 4 plates. Sprinkle with cheddar. Serve with tortilla wedges (or in tortilla bowls, below).

To make tortilla bowls

  1. Spray the outside of 4 large oven-safe bowls and set bottom-side up on a baking sheet.
  2. Press 1 large flour tortilla firmly over each, pressing into the sides of bowls. Spray tortillas wth oil. Bake at 300F for 15 min.
  3. Using tongs, remove tortillas from bowls and set bowls aside. Set tortillas bottom-side down on same baking sheet. Continue baking until crisp, about 15 min.
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