Zesty Beyond Meat & Plant-Based Chorizo Taco Salad with Black Beans & Crispy Tortilla Strips


fresh ingredients


  • 10 oz
    beyond meat
  • 4 oz
    plant-based chorizo sausage (1 link)
  • 14 oz
    can organic black beans
  • 2 oz
    Zesty taco blend
  • 6 oz
    DF avocado crema
  • 4 pcs
    corn tortillas
  • 4 oz
  • 1 oz
  • 1 pc
    romaine heart
  • 2 pcs
    roma tomatoes
  • 12 pc
  • 1 oz
    green onion

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Box grater

Zester (optional)

Baking sheet 

Large skillet

Large bowl 


cook along



Preheat the oven to 425°F with a rack in the centre;

Finely chop half of the green onion; thinly slice remaining green onion;

Finely grate 1 teaspoon lime zest & squeeze all of the lime juice into a large bowl;

Coarsely chop tomatoes;

Thinly slice romaine crosswise, discarding end;

Finely chop cilantro leaves & stems;

Grate carrot;

Remove casing from sausage & crumble. Set aside on a plate.

1Marinate Tomatoes

Add chopped green onion to a large bowl with lime zest & juice. Whisk in 1 tablespoon oil. Add tomatoes to dressing, & toss gently to combine. Season to taste with salt & pepper. Let tomatoes stand at room temperature to marinate until serving.

2Bake Strips

Brush tortillas lightly with oil. Season with a pinch each of salt & pepper. Stack oiled tortillas; cut into ¼-inch strips. Spread on a rimmed baking sheet. Bake on centre rack, stirring once, until golden brown, 8–12 minutes (watch closely as ovens vary).

3Brown Beyond Meat & Plant-Based Sausage

Heat 1 teaspoon oil in a large skillet over medium-high. Add beyond meat, sausage crumble & taco spice blend. Season with salt & pepper. Cook, breaking up into large pieces, until all is browned, about 1-3 minutes. Carefully spoon off any excess fat.

4Cook Plant-Based Meat Blend & Beans

Continue to cook plant-based meat blend for 3-5 minutes. Add beans & the liquid to skillet. Simmer over medium-high until beans are warm & liquid is slightly reduced, 2–3 minutes. Remove from heat. Season to taste with salt & pepper.

5Finish Salad

Add sliced green onion, romaine, cilantro, & half the tortilla strips to marinated tomatoes, tossing gently to combine. Season to taste with salt & pepper.

6To Serve

Serve salad with seasoned plant-based meat & beans spooned over top, remaining tortilla strips, shredded carrots & drizzle with avo crèma. Enjoy!