These Vegetarian Taco Bowls have quickly turned into one of my most popular recipes. For my version, I top it with my creamy cilantro jalapeño sauce and fresh, crispy lettuce is a non-negotiable. The sauce is tangy and bright which really compliments the spicy broth-y beans. I whip it up often and always use this Cuisinart Mini Food Processor to get it to the perfect consistency- it’s also great for blending garlic in large batches. These squeeze bottles are super convenient as well to store the sauce in- and makes it mess free for everyone to drizzle it on their bowls. We also do freshly grated cheese, Pico de Gallo or tomatoes, scallions, crispy fried tortillas (you can do store-bought chips, too if you don’t want to deep fry). The best part is everyone can customize it however they want and it’s great for leftovers!
Growing up, every auntie had their version of what they called a “taco salad” and technically, there was no salad in it! It was a delicious bowl of hot, soupy, saucy, spicy beans — either black or pinto — topped with cheese, crispy tortillas and whatever veggies you wanted! It was also a meal they knew no one including the adults or kids would complain about.
If you entertain often , this is a great easy vegetarian meal for when you’re hosting! I usually double or triple the recipe and transfer the beans to my Instant Pot and keep them on the warm setting (you can even make the the beans the night before and then heat before serving the next day). You can set up all of the fixings and toppings so it looks really fun, festive and it’s a great hassle and hands free way to serve a hearty dinner to a big crowd!
I love to use these squeeze bottles for the cilantro jalapeño sauce!
If you love this or Mexican-inspired recipes, you’ll love my:
- Fiery Pinto Bean Soup
- Taco Pizza
- Spicy Bean Tostadas
- Creamy Poblano Enchiladas
- Edamame Avocado Tostadas
I’d love to see your versions — tag me @thechutneylife if you try any of these out!
