Vegan Gluten Free Pinto Bean Taco Salad

Total time30 min

Prep time20 min

Cook time10 min

Smoky, spiced pinto beans are the star here, simmered with chili powder, cumin, and smoked paprika until they're warm and fragrant, then piled over crisp romaine. Crunchy corn, juicy cherry tomatoes, diced red onion, and creamy avocado build out layers of texture, while a bright lime-cumin dressing ties the whole bowl together with a little natural sweetness from honey. Crushed tortilla chips scattered on top add that essential crunch you want in a good taco salad, and fresh cilantro keeps everything tasting vibrant. This one comes together fast in one skillet plus a mixing bowl, making it an easy weeknight dinner or a great make-ahead lunch. It's a filling, veggie-packed plate that fits neatly into a vegan spread without skimping on flavor or crunch.

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Ingredients

4 servings

For the beans

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 can (15 oz) pinto beans, drained and rinsed
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt
2 tbsp water

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp olive oil
1 tsp ground cumin
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp salt
¼ tsp black pepper

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
½ cup red onion, finely diced
1 large avocado, diced
½ cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
¼ cup fresh cilantro, roughly chopped
2 cups gluten free tortilla chips, lightly crushed

For serving

¼ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
hot sauce, to taste (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the drained pinto beans, chili powder, cumin, smoked paprika, and salt, stirring to coat the beans evenly.
2
Add the water and cook, stirring occasionally, for 4–5 minutes until the liquid is absorbed and the beans are heated through and fragrant. Remove from heat and set aside.

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