Vegan Taco Salad

• 1 tablespoon canola oil
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 package (12 ounces) frozen vegetarian meat crumbles
• 1-1/2 cups salsa, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 cups torn romaine
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup coarsely crushed tortilla chips
• 1 cup frozen corn, thawed
• 2 roma tomatoes, chopped
• 1/4 cup chopped fresh cilantro
• 1 medium ripe avocado, peeled and cubed
• 1/4 cup vegan ranch salad dressing
• Lime wedges, optional

1. In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes.
2. In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.

canola oil, sweet red pepper, onion, garlic, vegetarian meat crumbles, salsa, chili powder, ground cumin, torn romaine, black beans, tortilla chips, frozen corn, roma tomatoes, fresh cilantro, avocado, vegan ranch salad dressing, lime wedges

Taken from www.tasteofhome.com/recipes/vegan-taco-salad/ (may not work)