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Vegetarian Taco Salad / Taco Filling

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“For the bowls, there's the premade ones but I had great turnout with How to Make Baked Taco Salad Shell Bowls. This recipe makes about 3-4 taco salads depending on the size of the bowl, or several tacos if you use taco shells. It's not an exact science, just meant to give you an ideas. :) I like about half of it cooked and the other half cold. Feel free to garnish with the dressing of your choice, Picante Ranch Dressing is perfect for taco salads. Packets of taco seasoning work but I like my own All-Purpose Mexican Seasoning. All the cooked veggies are somewhat exact but the raw veggies are estimated measures, I just throw everything in without really measuring! Sour cream and salsa are great sides to this too.”
3-4 taco salads

Ingredients Nutrition


  1. For the cooked veggies, dice the green chile with the zucchini and put into a good bowl for tossing.
  2. If using frozen corn, measure about 1/2 cup. If using canned, rinse and drain the contents and put half into the bowl.
  3. Rinse and drain the can of black beans, put half the can's contents into the bowl too.
  4. Add the onion into the bowl.
  5. In a small bowl, mix the olive oil, garlic, with the Mexican/taco seasoning to make a marinade.
  6. Add this marinade to the bowl, and toss well to coat all the veggies.
  7. Pour the bowl's contents into a large frying pan to sautee everything until browned and tender, about 8 minutes or so. Because I have only one frying pan, I have to do this bit by bit.
  8. Put the cooked veggies into the same bowl (or a new one if you like).
  9. In another large bowl suitable for salad tossing, put in the lettuces, tomato, cilantro, and cold corn and black beans, toss well to mix.
  10. Arrange the cold veggies in the edible taco bowls.
  11. Add the cooked veggies to the taco bowls.
  12. Top with the cheeses.

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