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The Best Vegetarian Taco Salads

These vegetarian taco salads make a super quick dinner or packed lunch. They're perfect for meal-prep or when you just don't want to spend a ton of time cooking.

Course Lunch, Main Course, Salad
Cuisine American, Mexican
Keyword salad, Taco Salad, Tacos, Vegetarian
Prep Time 20 minutes
Servings 3
Author hannahmageerd


  • 6 cups romaine lettuce (approx. 8 large romaine leaves) chopped
  • 3 medium roma tomatoes chopped
  • 1 cup yellow bell pepper diced
  • 1/2 cup red onion diced
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup fresh cilantro chopped, divided
  • 12 large blue corn chips crushed
  • 6 tbsp salsa of choice
  • 6 tbsp plain greek yogurt
  • fresh lime sliced, for garnish
  • 1 1/2 cups easy refried black beans* see notes


  1. Chop all the vegetables/cilantro, shred cheddar cheese (if necessary), and crush blue corn chips. Set a few tablespoons of chopped fresh cilantro aside (for garnish).

  2. Divide prepped ingredients among 3 large plates, serving bowls, or meal-prep containers. Add approx. 1/2 cup easy refried black beans per salad serving.

  3. If serving immediately, top salads with 2 tbsp each of salsa and plain greek yogurt (can sub with sour cream). Garnish with lime slices and remaining cilantro. Enjoy!

Recipe Notes

* Get the recipe for my Easy Refried Black Beans here.