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