Soy Chorizo Taco Salad
Taco salad is one of my favorite meals to order out at a Tex-Mex restaurant.
But as a vegetarian they are often depressing. Some sad, sad ice berg lettuce, black beans, corn and cheese. I mean… thats okaaaaay, but what if you had it your way? I dream of the endless taco salad options. My dreams came true, however, when I made this taco salad.
This salad is…. a lot. If you’re on a diet or you’re looking for a light meal, this is not the one for you. Maybe try a nice goat cheese & pear salad or a delicious kale caesar. But today… today we’re talking about a salad that really, truly does not deserve to be considered a salad. My soy-chorizo taco salad. This taco salad has a teeeeeeensy tinsy bit of romaine and is topped with soy chorizo, black beans, corn, tomatoes, jalapeños, guac, sour cream, cheese and yes… corn chips.
This taco salad honestly doesn’t take a lot of cooking so really… I’m just here to tell you to try it. The recipe is below but its really just warming a bunch of ingredients through and putting it together.
Warm corn and beans, sauté jalapeños, cook soy chorizo, make dressing, make guac and then assemble. Thats it! Eat it and wonder why you can’t eat this every night… well, I guess you can, but you probably….. oh, who am I kidding, eat this as often as you want!
Soy Chorizo Taco Salad
Ingredients:
- 3 heads romaine lettuce
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 1 package soy chorizo (I used Trader Joe's)
- 2 small avocados
- 3 seeded jalapeños
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- sour cream or greek yogurt to taste (leave out if vegan)
- shredded cheese (if vegan, use vegan cheese or leave out)
- corn chips to top salad
- 5 tbsp Olive Oil
- 1/2 tbsp Honey (or maple syrup if vegan)
- 4 tbsp Red wine or white wine vinegar
- 1/2 tbsp mustard
- 2 cloves garlic
- salt & pepper
- 1 lime juice
- cumin to taste
- paprika to taste
- salt & pepper to taste
- garlic powder to taste
- cilantro to taste (optional)
- 1 lime juice
Instructions:
- Wash and chop lettuce. I like my lettuce chopped into very small pieces, but if you like yours larger, feel free to do that. Chop tomatoes in half and dice jalapeños.
- Empty frozen corn into cast iron skillet with a bit of olive oil. Allow to slightly char as it heats. Set aside.
- Drain and rinse black beans, pour into skillet and allow to heat thoroughly. Set aside.
- Add about 2 tbsp olive oil to the pan and add jalapeños. Cook off to your preference. Set aside.
- Add soy chorizo to pan and heat through. Set aside.
- Make dressing by adding all ingredients to a jar and shaking or whisking. Make guacamole by adding ingredients to a bowl and mixing together with a fork.
- Assemble salad: lettuce, beans & corn, jalapeños, soy chorizo, tomatoes, dressing, sour cream & guac, cheese.
