Vegan Taco Jar with Quinoa & Pinto Beans

Course Salad

Cuisine American

Keyword pinto bean salad, plant based meal prep, quinoa taco jar, vegan taco salad

Prep Time 25

Cook Time 15

Total Time 40

Servings 5 jars

Five plant-based taco jars with quinoa, pinto beans, salsa, vegan sour cream and vegan cheddar under crisp romaine. Add tortilla chips just before eating.

Ingredients

Salad

1/2 cup uncooked quinoa
1 cup vegetable broth
One 15-oz can pinto beans rinsed
2 tbsp taco seasoning
2 tbsp taco sauce
Lime juice to taste
1 1/2 cups salsa
20–25 pickled jalapeños
10 tbsp vegan sour cream
1/2 white or red onion diced
3 bell peppers diced
5 mini cucumbers sliced
10 tbsp vegan cheddar
5 cups romaine
Optional tortilla chips

Directions

Prepare: Simmer the quinoa in broth for about 15 minutes, then stir in the beans, seasoning, taco sauce, and lime juice. Let the mixture cool before you fill the jars.
Assemble: Add the salsa, jalapeños, vegan sour cream, onion, peppers, cucumber, cooled quinoa-bean mixture, vegan cheese, and romaine. Cover and chill; add the tortilla chips when you serve.
Store: Refrigerate right away; for meal prep, eat within 3 days.
Serve: Keep the jar upright until it is time to eat. Empty it into a bowl, toss everything with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; uncooked quinoa counted as dry quinoa, vegetable broth counted as beef broth, One 15-oz can pinto beans counted as canned pinto beans (one can 250 g), taco seasoning counted as chili powder (one packet 28 g), taco sauce counted as salsa, jalapeños counted as pickled peppers, or red onion (the first choice counted), peppers counted as green bell pepper. Brands and portions vary, so use it only as an approximation.