Taco in a blue bowl

Taco bowl (gluten free, vegetarian)

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I love this taco bowl. I love that it is fresh, filling and vegetarian. Because, as a flexitarian, I don’t have meat or fish at each meal. I am happy with a vegetarian or vegan meal several times a week.

Taco bowl (gluten free, vegetarian)

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Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Main dishesCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 1 cup (200 g) red beans

  • 1.5 cups lettuce of your choice

  • 1 tomato if in season or 1/2 cup tomato sauce if out of the season

  • 1 shallot

  • 3 Tbsp guacamole (check out my recipe by clicking here)

  • Pinch of powdered cumin

  • A squeeze lemon juice

  • Olive oil

  • A handful of corn tortilla chips

  • Optional : 1/4 cup (50 g) cheese of your choice (I chose Ossau-Iraty a sheep cheese from Southwestern France)


  • Peel and slice the shallot in tiny pieces and make it sweat with a little bit of oil in a frying pan
  • In the meantime, in a bowl, put the guacamole on one side and add the lettuce next to it.
  • Add the fresh tomato (or tomato sauce) and the red beans in the frying pan. Add a pinch of cumin. Cook for 5 minutes and transfer the whole thing into the salad bowl, next to the lettuce (not on top of it, otherwise it will cook it)
  • If you want to add cheese, cut it into small pieces and add them on top of the lettuce. Add a generous squeeze of lemon juice and a little bit of olive oil to your salad, put some tortilla chips on the side of the salad bowl and voila!
    Bon appétit!

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