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Taco Salads with Chopped Veggie Burgers, Black Beans, and Chipotle-Tahini Dressing

Meal Prep Veggie Burger Taco Salads

Meal Prep Veggie Burger Taco Salads with Chipotle-Tahini Dressing come together in 20 minutes flat. Vegetarian, gluten-free, and perfect for speedy weeknight dinners or make-ahead lunches.
Course Entree, Vegetarian
Cuisine American, Mexican, tex mex
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • *Chipotle-Tahini Dressing*
  • 3 Tbsp. tahini sesame seed paste
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lime juice
  • 2 tsp. adobe sauce from canned chipotle peppers
  • 1 grated garlic clove
  • 3/4 tsp. kosher salt
  • 1/4 cup fresh orange juice
  • *Taco Salads*
  • 1 box Dr. Praeger's Tex Mex Veggie Burgers
  • 1 pint cherry tomatoes halved
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped cilantro leaves plus more for garnish
  • 1 Tbsp. fresh lime juice
  • 1/4 tsp. kosher salt
  • 8 cups chopped romaine lettuce
  • 1 15-oz. can black beans, rinsed and drained
  • 1 ripe avocado sliced or cubed


  • Prepare Chipotle-Tahini Dressing by combining tahini, olive oil, lime juice, adobe sauce, garlic, and salt in a bowl. Gradually whisk in orange juice until smooth. Set aside.
  • Preheat a non-stick skillet over medium heat. Cook veggie burgers until golden-brown, about 7 minutes, carefully flipping once after 5 minutes. Chop with a knife or fork into ground meat sized pieces.
  • Prepare pico de gallo by placing tomatoes, red onion, cilantro, lime juice, and salt in a small bowl; toss to combine.
  • Assemble taco salads by dividing lettuce, black beans, and pico de gallo evenly between each of 4 bowls. Top each salad with one chopped veggie burger and garnish with avocado and extra cilantro, if desired. Drizzle Chipotle-Tahini Dressing overtop.


If making for meal prep, follow instructions in post for salad assembly.