Why we love pollinators!

This vegan taco salad is a delicious and satisfying lunch or dinner. The salad is filled with flavor and the mix of toppings makes every bite exciting.  The creamy black beans and avocado contrast nicely to the crunchy tortilla strips and tangy Forager Project Sour Cream.  If you are in a pinch, you can cut down the prep time even further by using crumbled tortilla chips.  Try adding rice and less romaine lettuce to transform this taco salad into a taco bowl.


  • 8 cups romaine lettuce (2 small heads)
  • 1 cup grape tomatoes, sliced in half
  • ¼ - ½ cup red onion, thinly sliced
  • 4 tablespoons cilantro leaves, roughly chopped
  • 1 package tempeh
  • 1 teaspoon sugar
  • 1 tablespoon taco seasoning
  • 2 tablespoons avocado or other vegetable oil
  • 1 can black beans, rinsed and drained
  • 2 avocados, sliced
  • ½ cup Forager Project Sour Cream
  • ¼ cup olive oil
  • ¼ cup lime juice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 3 large flour or corn tortillas (to make tortilla strips)
  • ½ cup prepared salsa
  • 1 lime, cut in wedges
  • Optional: fresh or pickled jalapenos



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