Vegetarian Taco Salad with Red kidney Bean and Sweet Potato, a lovely dish that brings plenty of color and flavor to your taco Tuesday nights. Roasted sweet potato combined with red kidney beans, salsa, fresh cherry tomatoes, chives, cassava tortilla chips and Asiago cheese drizzled with some sriracha spice mayo. Absolutely a flavor bomb of a deconstructed classic Mexican dish!
Song of the day: "Sweet Things in Life" by Harlequin.
[This post is sponsored by Ontario Bean Growers. All ideas are our own.]
If you like to have a food themed night, and Mexican inspired cuisine is one you enjoy, this Vegetarian Taco Salad with Red kidney Bean and Sweet Potato is a must-make. We can also recommend some of our go-toes: amazing veggie nachos, a breakfast for dinner of sweet potato hash and fried egg, or huevos rancheros with black bean and avocado. Not to mention one of our favorite tacos: crispy haddock double shelled tacos.
Ingredients
The ingredients for this recipe are all so easy to find. Let's take a look at what you will need for this lovely Vegetarian Taco Salad with Red kidney Bean and Sweet Potato:
- Red kidney beans, canned
- Sweet potato, any kind
- Yellow onion, or purple onion
- Onion, garlic, and cumin powder
- Paprika, we used the sweet
- Red chili flakes, just a pinch, optional
- Fresh chives, chopped
- Fresh lime
- Herbs de provence
- Kalamata olives, pitted
- Cherry tomatoes
- Salsa (spiciness up to you, we used a medium hot)
- Evo oil
- Salt and pepper
- Sriracha mayo
- Tortilla chips, any type, we used cassava tortilla chips
Now that you have all the ingredients, let's do some prep work and get into making this recipe. This is what needs to be done.
Full detailed recipe at the bottom of the post.
Preparation
- Peel and cut sweet potato into small cubes. Toss in a bowl and dress with one tablespoon of e.v.o. oil, salt pepper, and herbs de Provence. Place dressed sweet potato onto a parchment-lined baking sheet and bake in a preheated 375°F oven for about 20 minutes. Drain canned kidney beans into a colander, and rinse with cold water. Let drain. In a large saute pan drizzle in two tablespoons e.v.o. oil. Toss in chili flakes, chopped onion, and turn the heat to a medium to high setting. Saute the onions for a bit then add in the kidney beans. Season with salt, pepper, garlic and onion powder, paprika, cumin, and turmeric. Give the mixture a good stir. Add in roasted sweet potato, and stir again, adding a touch of water to the mix to get it a bit saucy. Cook for an additional 5 minutes adding water if it becomes too dry.
- Finally, sprinkle in chopped fresh chives. Turn off heat, give the mixture a toss and set aside to cool.
- Step 3: Place lettuce into your serving bowl. Drizzle in two tablespoons e.v.o. oil, season with salt, pepper, and a squeeze of fresh lime juice. Toss well.
- Step 4: Sprinkle some salsa onto the top of the romaine lettuce, then add half of the shredded Asiago.
- Then, drop the sauteed bean and sweet potato mixture on top.
- Sprinkle with the last of the cheese. Toss in cherry tomatoes, and olives placing them evenly distributed over the top. Spoon some more salsa on top.
Now time for a nice drizzle of sriracha mayo. Place the tortilla chips sporadically on the taco salad. Leave some tortilla chips in a bowl on the side.
Ready to serve!
Color is a beautiful thing
They say that we eat with our eyes first, and this salad has such lovely color, texture and aroma that will surely entice you to dive in. I love how the lettuce gives such a vibrant backdrop for the other ingredients to shine. The sriracha is like icing on the cake.
Ladies first
I can't wait to dig into this amazing Vegetarian Taco Salad with Red kidney Bean and Sweet Potato. However, I am a gentleman and going to give Nicoletta the honors of a first bite, and she is so ready with a tortilla chip in hand.
My turn, yummy, we are loving the play in texture from the crispy tortilla to the fresh bite of lettuce and cherry tomato, and right into that luxurious kidney bean and sweet potato mix. The flavors are spot on playing off each other in a delightful way. The salsa and olives are perfect in acidity and that sriracha is so creamy with a nice kick to keep those taste buds wanting more. Absolutely delicious and fun to eat!
I think one of the things we hear most is I don't know what to make. Well, that is why Nicoletta and I are here; our job is to inspire you with healthy, delicious, beautifully easy recipes for yourself and your family. Thank you so much for joining us, and don't forget to check out more fabulous recipes on the Ontario Bean website!
Until next time, Buon Appetito!
PrintVegetarian Taco Salad with Red kidney Beans and Sweet Potatoes
Vegetarian Taco Salad with Red kidney Bean and Sweet Potato, a dish with so much color and flavor. Roasted sweet potato combined with red kidney beans, salsa, tomatoes, chives, tortilla chips and Asiago cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking/Stovetop
- Cuisine: Mexican fusion
- Diet: Vegetarian
Ingredients
- 1 cup sweet potatoes (about 2 small)
- 1 can (398 ml/14 Fl Oz) red kidney beans
- ½ cup yellow onion
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin turmeric
- ½ tsp paprika
- herbs de provence
- a pinch of chili flakes
- 1 tablespoon chives
- ¼ cup Kalamata olives, cut into rounds
- a handful of cherry tomatoes
- 3 tablespoon extra virgin olive oil, divided
- salt and pepper to taste
- 1 organic Romaine heart
- ½ lime
- ½ cup grated Asiago
- ⅓ cup salsa
- a drizzle of sriracha mayo
- tortilla chips
Instructions
Sweet Potato:
- Peel and cut sweet potato into small cubes. Toss in a bowl and dress with 1 tablespoon of evo oil, salt pepper, and herbs de provence.
- Place dressed sweet potato onto a parchment lined baking sheet and bake in a preheated 375° F oven for 20 minutes, or until fork tender and a bit charred on the surface.
- Place in a bowl and set aside.
Beans:
- Drain canned kidney beans into a colander, and rinse with cold water. Let drain.
- In a large saute pan drizzle in 2 tablespoons evo oil. Toss in chili flakes, chopped onion, and turn the heat to a medium to high setting. Saute the onions for a bit then add in the kidney beans.
- Season with salt, pepper, garlic powder, onion powder, paprika, cumin, and turmeric. Give the mixture a good stir incorporating the ingredients and spices really well.
- Add in roasted sweet potato, and stir again, adding a touch of water to the mix to get it a bit saucy. Cook for an additional 5 minutes adding water if it becomes too dry.
- Finally, sprinkle in chopped fresh chives. Turn off heat, give the mixture a toss and set aside.
Assembly of salad:
- Place lettuce into your serving bowl. Drizzle in 2 tablespoons evo oil, season with salt, pepper and a squeeze of fresh lime juice. Toss well.
- Sprinkle some salsa onto the top of the romaine, add ½ of the shredded Asiago, then drop the sauteed bean and sweet potato mixture on top.
- Sprinkle with the last of the cheese.
- Toss in cherry tomatoes, and olives placing them evenly distributed over the top. Spoon some more salsa on top.
- Now time for a nice drizzle of sriracha mayo.
- Place the tortilla chips sporadically on the taco salad.
- Leave some tortilla chips in a bowl on the side.
- Ready to serve!
Enjoy!
Notes
Instead of the Cassava tortilla chips you can use your favorite tortilla chips or just the corn ones.
Iceberg lettuce can be a good substitute for the romaine and also could add in some radicchio, shredded cabbage, and purple onion.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
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