• 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


  1. 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.
  2. 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.
  3. Prepare pico de gallo by placing tomatoes, red onion, cilantro, lime juice, and salt in a small bowl; toss to combine.
  4. 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