Taco salad ingredients

This recipe requires a heat source

Recommended materials: Skillet, grater, knife, cutting board, measuring spoons (or one big spoon and one small spoon), measuring cups.

This recipe makes roughly 4 bowls of taco salad.


  • 20 leaves of kale, cabbage, lettuce, or another leafy green (ripped into small pieces)
  • Olive oil
  • 1 medium onion (diced)
  • ½  bell pepper (diced)
  • 4 cloves garlic (minced)
  • ½ tsp oregano
  • ½ tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ cup black beans
  • 1 cup tomato sauce
  • 1 cup grated cheese (optional)
  • 1 cup tortilla chips (optional)


  1. Wash hands.
  2.  Head oil in a skillet over medium heat. Add diced onion, garlic, and bell pepper and sauté for about 5 minutes, or until soft.
  3. Add spices and sauté another minute or so, until fragrant.
  4. Add beans and tomato sauce and simmer for 5-10 minutes.
  5. Meanwhile, wash and rip up leaves, grate the cheese, and crush your tortilla chips, if using.
  6. To assemble, put the bean and tomato mixture on top of a bed of leaves and sprinkle with chips and cheese.
  7. Enjoy!

Taco salad bowl