Ingredients
- 3 Tbsp. tahini (sesame seed paste)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lime juice
- 2 tsp. adobe sauce (from canned chipotle peppers)
- 1 grated garlic clove
- ¾ tsp. kosher salt
- ¼ cup fresh orange juice
- 1 box Dr. Praeger’s Tex Mex Veggie Burgers
- 1 pint cherry tomatoes, halved
- ⅓ cup finely chopped red onion
- ¼ cup chopped cilantro leaves, plus more for garnish
- 1 Tbsp. fresh lime juice
- ¼ tsp. kosher salt
- 8 cups chopped romaine lettuce
- 1 (15-oz.) can black beans, rinsed and drained
- 1 ripe avocado, sliced or cubed
Directions
- Prepare Chipotle-Tahini Dressing by combining tahini, olive oil, lime juice, adobe sauce, garlic, and salt in a bowl. Gradually whisk in orange juice until smooth. Set aside.
- Preheat a non-stick skillet over medium heat. Cook veggie burgers until golden-brown, about 7 minutes, carefully flipping once after 5 minutes. Chop with a knife or fork into ground meat sized pieces.
- Prepare pico de gallo by placing tomatoes, red onion, cilantro, lime juice, and salt in a small bowl; toss to combine.
- Assemble taco salads by dividing lettuce, black beans, and pico de gallo evenly between each of 4 bowls. Top each salad with one chopped veggie burger and garnish with avocado and extra cilantro, if desired. Drizzle Chipotle-Tahini Dressing overtop.
Recipe by dishing out health
