Layered Taco Salad
Recipe type: Salad
Cuisine: Southwestern / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
This layered vegan taco salad, a cousin to loaded nachos, couldn’t be easier to make.
  • Romaine lettuce or mixed greens as needed
  • Natural stoneground tortilla chips, as needed
  • 2 small tomatoes, diced
  • ½ medium firm ripe avocado, peeled and diced
  • 15-ounce can Amy’s Chili (your favorite variety) or about 2 cups leftover Classic Veggie Chili
  • ½ cup Cheddar or pepper jack-style vegan cheese shreds (Daiya is great for this!), or as desired
  • 1 or 2 fresh or pickled jalapeños or your favorite salsa
  1. Line two serving plates with lettuce or mixed greens.
  2. Arrange a layer of tortilla chips over the lettuce.
  3. Prepare the tomatoes and avocado as directed and set aside.
  4. Heat the chili until piping hot in a small saucepan, then divide between the two plates, spooning over the tortilla chips.
  5. Sprinkle the cheese shreds over the chili.
  6. Divide the diced tomatoes and avocado over the cheese shreds, then finish with the jalapeños or salsa. Serve right away.
Recipe by VegKitchen at