Ingredients
1 tablespoon canola oil1 medium sweet red pepper, chopped1 small onion, chopped3 garlic cloves, minced1 package (12 ounces) frozen vegetarian meat crumbles1-1/2 cups salsa, divided 1 tablespoon chili powder1 teaspoon ground cumin8 cups torn romaine1 can (15 ounces) black beans, rinsed and drained1 cup coarsely crushed tortilla chips1 cup frozen corn, thawed2 plum tomatoes, chopped1 medium ripe avocado, peeled and cubed1/4 cup chopped fresh cilantro1/4 cup vegan ranch salad dressingLime wedges, optional
Preparation
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.
In a large bowl, combine lettuce, beans, tortilla chips, corn, tomatoes, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, pour over salad and toss to coat. If desired, serve with lime wedges.
