{"id":10855,"date":"2019-09-16T09:14:38","date_gmt":"2019-09-16T16:14:38","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=10855"},"modified":"2019-12-07T14:13:12","modified_gmt":"2019-12-07T22:13:12","slug":"vegan-taco-salad","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/vegan-taco-salad\/","title":{"rendered":"Roasted Veggie Taco Salad with Chili Crema"},"content":{"rendered":"

Surprisingly, I have never made a proper<\/em> taco salad recipe. I’ve worked around it (pomegranate & mango taco salad<\/a> \/ quinoa taco bowl<\/a>) but never a classic, simple, straightforward vegan taco salad with all the classic flavors. Well, here it is!<\/p>\n

The two things I have to point out about this recipe are the pinto beans and the chili crema:<\/p>\n

Something really magical happens to a can of pinto beans when you spread them on a baking sheet, smash them with a ton of chili powder + lime and bake them \u2013 they form these bizarre clumps that have a ton of flavor and an almost crispy texture.<\/p>\n

But the crema is the highlight. Since this is halfway between a salad and a taco bowl, the crema really threads that needle. At first it hits like a creamy dressing, but then you get the tangy lime and chili spices on the back end and it really unifies all these diverse flavors and textures into a cohesive taco salad.<\/p>\n

I designed this recipe to be really streamlined as well: everything goes in the same oven at the same time. There are multiple flavors and components working here, but it’s still really efficient and fast to throw together in about 30 minutes.<\/p>\n

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Makes: 4 servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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