Vegetarian Burrito Salad

Recently updated on April 13th, 2024

Vegetarian Burrito Salad

Everything you love about a taco piled onto a bed of fresh greens. Getting rid of the meat in this vegetarian twist on a taco doesn’t disappoint as it throws a couple of head-turning twists at you that not only make it healthier but also make it just a downright fun way to eat it!

Yields4 Servings

Ingredients

Salad
 2 medium avocados, diced
 Juice of 1 lime
 Sea salt to taste
 2 cups salsa
 1 cup sour cream
 ½ cup finely chopped cilantro
 1 oz can pinto beans
 1 oz can black beans
 Spanish rice (recipe follows)
 3 mg heads Romaine, chopped
 ½ cup head iceberg, chopped
 4 oz shredded colby jack cheese
 Tortilla chips, for garnish
Spanish Rice
 2 tbsp canola oil
 1 small onion, diced
 2 garlic cloves, minced
 1 tsp cumin
 1 tsp chili powder
 ¼ tsp pepper
 ¼ tsp paprika
 1 (10-ounce) can Mexican stewed tomatoes
 1 (14.5-ounce) can chicken broth
 ½ cup tomato sauce
 1 cup uncooked rice

Directions

1

In a medium saucepan over medium heat, warm the oil. Add the onions and garlic, cooking about 5-7 minutes, until translucent.

2

Stir in the cumin, chili powder, pepper, paprika, tomatoes, chicken broth, tomato sauce, and rice. Bring to a boil, then reduce the heat to low, cover, and cook for about 20 minutes, until the rice is tender and the liquids are fully absorbed. (If liquids are absorbed while the rice is still firm, add 1⁄4-1⁄2 cup more water and continue to cook until the rice is tender.)

3

In a small bowl, stir together the avocados, lime juice, and salt. In a separate small bowl, stir together the salsa, sour cream, and cilantro. Set both aside.

4

In a large serving bowl, layer the romaine, iceberg, beans, and rice. Top with the avocado mixture, cheese, tortilla chips, and the salsa dressing.

Panzanella

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Ingredients

Salad
 2 medium avocados, diced
 Juice of 1 lime
 Sea salt to taste
 2 cups salsa
 1 cup sour cream
 ½ cup finely chopped cilantro
 1 oz can pinto beans
 1 oz can black beans
 Spanish rice (recipe follows)
 3 mg heads Romaine, chopped
 ½ cup head iceberg, chopped
 4 oz shredded colby jack cheese
 Tortilla chips, for garnish
Spanish Rice
 2 tbsp canola oil
 1 small onion, diced
 2 garlic cloves, minced
 1 tsp cumin
 1 tsp chili powder
 ¼ tsp pepper
 ¼ tsp paprika
 1 (10-ounce) can Mexican stewed tomatoes
 1 (14.5-ounce) can chicken broth
 ½ cup tomato sauce
 1 cup uncooked rice

Directions

1

In a medium saucepan over medium heat, warm the oil. Add the onions and garlic, cooking about 5-7 minutes, until translucent.

2

Stir in the cumin, chili powder, pepper, paprika, tomatoes, chicken broth, tomato sauce, and rice. Bring to a boil, then reduce the heat to low, cover, and cook for about 20 minutes, until the rice is tender and the liquids are fully absorbed. (If liquids are absorbed while the rice is still firm, add 1⁄4-1⁄2 cup more water and continue to cook until the rice is tender.)

3

In a small bowl, stir together the avocados, lime juice, and salt. In a separate small bowl, stir together the salsa, sour cream, and cilantro. Set both aside.

4

In a large serving bowl, layer the romaine, iceberg, beans, and rice. Top with the avocado mixture, cheese, tortilla chips, and the salsa dressing.

Vegetarian Burrito Salad

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