Easy Black Bean Taco Salad Recipes

BLACK BEAN TACO SALAD

After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Black Bean Taco Salad image

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat. , Arrange tortilla chips on a serving plate; top with beef mixture.

Nutrition Facts : Calories 672 calories, Fat 37g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 970mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 6g fiber), Protein 28g protein.

Ingredients

1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup Catalina salad dressing
4 cups nacho-flavored tortilla chips

TACO BEAN SALAD

This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.

Provided by penguinite

Categories Salad Taco Salad Recipes

Time 1h5m

Yield 12

Number Of Ingredients 19

Taco Bean Salad image

Steps:

Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

Nutrition Facts : Calories 986 calories, Carbohydrate 42.7 g, Cholesterol 93 mg, Fat 80 g, Fiber 12.9 g, Protein 28.2 g, SaturatedFat 17.6 g, Sodium 1351.9 mg, Sugar 3 g

Ingredients

1 teaspoon olive oil
1 large onion, chopped
2 pounds ground beef
½ cup chili powder
1 tablespoon dried oregano
2 tablespoons ground cumin
¾ cup sliced black olives
2 (14 ounce) cans light red kidney beans, drained and rinsed
1 (16 ounce) garbanzo beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
salt and ground black pepper to taste
4 cups mayonnaise
1 cup taco sauce
2 teaspoons hot pepper sauce
1 head iceberg lettuce, shredded
1 tomato, chopped
2 cups shredded Cheddar cheese
2 cups crumbled tortilla chips

EASY BLACK BEAN TACO SALAD

This is something I threw together once out of my pantry and it has become a very regular addition to my meal rotation.Lettuce, and tortilla chips are approximate, use as much as you like. You can add whatever you like for toppings: tomatoes, avocado, black olives, jalepinos. Whatever really. Depending on what you put on them, they have the potential to be pretty healthy. Hope you love it as much as I do!

Provided by Little Of Everything

Categories One Dish Meal

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 5

Easy Black Bean Taco Salad image

Steps:

Drain and rinse the black beans and put them in a large skillet. Mash them slightly with a spoon.
Add the diced tomatoes with green chilies. For spicier salad use the liquid from the can, for milder drain the can and use 1/3 of the can of water.
Add the taco seasoning. Mix well.
Simmer until it reaches the thickness you'd like, I like it about chili consistency. Don't turn the heat too high or it'll burn.
Cover a plate with tortilla chips, I like to crunch them slightly so that they are bite size.
Top with lettuce, and bean mixture.
Add toppings as you like them: cheese, salsa, sour cream, avocado, tomato, onion, jalapeno, peppers, ect.

Nutrition Facts : Calories 354.5, Fat 8.9, SaturatedFat 1.1, Sodium 1488.6, Carbohydrate 59.9, Fiber 14.1, Sugar 4.5, Protein 13.3

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chilies
1 (1 1/4 ounce) packet taco seasoning
4 cups tortilla chips
4 cups iceberg lettuce

BLACK BEAN TACOS

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

Provided by Courtney LeClaire

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 12

Black Bean Tacos image

Steps:

Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 taco shells
2 ounces shredded Mexican cheese blend
1 tomato, diced
1 avocado, sliced
1 cup shredded lettuce

More about "easy black bean taco salad recipes"

EASY BLACK BEAN TACOS RECIPE - COOKIE AND KATE

Web Apr 20, 2020 2 cans (15 ounces each) black beans, or 3 cups cooked black beans 2 tablespoons extra-virgin olive oil 1 teaspoon ground …
From cookieandkate.com
4.8/5 (24)
Total Time 30 mins
Category Entree
Calories 257 per serving

To make the black beans: We’re going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don’t stick to the bottom of the pan.
To make the “crema”: Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.

Easy Black Bean Taco Salad Recipes

BLACK BEAN TACO SALAD

After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.-Taste of Home Test Kitchen, Greendale, Wisconsin

TACO BEAN SALAD

This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.

EASY BLACK BEAN TACO SALAD

BLACK BEAN TACOS

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

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