This Burrito Salad serves up a load of veggies and other wholesome goodies! But wait, it doesn’t stop there!Top things off Cheesy Cilantro-Lime Dressing and crunchy tortilla chips and you get a satisfying flavor and texture combo that is out of this world!
Is it weird to say “I love you” to a salad? Not that I did…just asking.
I didn’t know where I was going with the Burrito Salad. All I know is that I had a ton of leafy greens in my fridge, a half of a tomato that needed to be used tortilla chips that I shouldn’t have bought, and 2 baggies half full with leftover rice and beans. Let me clear that up–those were the ingredients in my fridge that caught my eyes (hehe).
It was around lunch time and I was craving something flavor packed, light, multi-textured. Bingo! A salad. But not just any salad…I wanted a salad that would give me energy over the next few hours.
I wanted a full on burrito without the shell! Keeping this light in carbs and still burrito-y, I only added about a 1-2 tablespoons of rice and beans to . This was just enough! I threw on some tomatoes, guac (I cheated and used freshly made store-bought) and crumbled up about 3 tortilla chips and OMG I was ready to dive in!
(Update: upon further inspection, it looks like I said “Ah what the heck, let me toss on some broccoli too!”)
BUT! Let’s discuss this Cheesy Cilantro-Lime Dressing I whipped up and drizzled on top. Similar to the sauce I made for these tacos , it’s a sexy combination of tangy, smoky, and spicy (as you’d want it to be)! What makes it cheesy you ask? Good ole’ nutritional yeast (nooch).
Guys…seriously, you need this Burrito Salad in your life. It’s a total life saver if you’re ever in a time crunch and you want something tasty, satisfying, and easy to make. This salad with definitely be a “go-to”.
Want to add a little more “oomph” to this salad? Top it with Quick Pickled Radish!
If you make this Fiesta Burrito Salad, let me know how it comes out! Snap a pic of it and tag me on Instagram!
Also, join the Vegan Fit Carter Facebook family!
Recipe
Fiesta Burrito Salad w/ Cheesy Cilantro-Lime Dressing
Ingredients
- 2 cups kale or spring mix
- diced tomatoes
- homemade or store-bought guacamole or use diced avocado
- 3-4 crushed corn tortilla chips
- ½ cup fresh or steamed broccoli (optional)
- 1-2 tablespoons cooked brown rice I seasoned mine with salt an lime juice
- 1-2 tablespoons cooked black beans I used rinsed canned beans
- cilantro for garnish (optional)
Cheesy Cilantro-Lime Dressing
- 2 tablespoons vegan mayo
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon chipotle powder add more for more spicy chipotle flavor
- pinch garlic powder
- pinch onion powder
- 1 teaspoon dried minced cilantro or use 1 tablespoon or fresh minced cilantro
- 1 tablespoon lime juice
- 1 teaspoon water
- 1.5-2 teaspoons nutritional yeast use more for added "cheesy" flavor
- salt to taste
Instructions
- Construct all desired ingredients to your salad (leafy greens, guac, etc)
- In a separate small bowl, mix all "dressing" ingredients. Taste and adjust spices to your liking. If consistency is too thick, add more water or lime juice, if too thin, add more mayo and/or nutritional yeast--until desired consistency is reached.
- Drizzle desired amount of dressing (ideally enough to taste and not drench the salad).
- Lastly, sprinkle crumbled tortillas chips and optional cilantro on top.
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