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    Home » Recipes » Vegan Food Hacks

    Layered Taco Salad

    Published: Dec 29, 2016 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    One of the things that keeps me motivated to eat salad, other than when it's summer, is to include something hot — both in terms of actual heat and spice. This layered taco salad, a cousin to loaded nachos, couldn’t be easier to make. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. Photos by Evan Atlas.

    Recipe

    Layered taco salad

    Layered Taco Salad

    This layered vegan taco salad, a cousin to loaded nachos, couldn’t be easier to make.
    5 from 2 votes
    Print Pin Rate Email
    Course: Salad
    Cuisine: Southwestern/vegan
    Diet: Vegan, Vegetarian
    Keyword: vegan taco salad
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2
    Calories: 414kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • Line two serving plates with lettuce or mixed greens.
    • Arrange a layer of tortilla chips over the lettuce.
    • Prepare the tomatoes and avocado as directed and set aside.
    • Heat the chili until piping hot in a small saucepan, then divide between the two plates, spooning over the tortilla chips.
    • Sprinkle the cheese shreds over the chili.
    • Divide the diced tomatoes and avocado over the cheese shreds, then finish with the jalapeños or salsa. Serve right away.

    Nutrition

    Calories: 414kcal | Carbohydrates: 58g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3138mg | Potassium: 1323mg | Fiber: 18g | Sugar: 26g | Vitamin A: 2546IU | Vitamin C: 56mg | Calcium: 81mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Layered Chili Taco Salad

    Layered Vegan Taco Salad recipe

    •  Here are more main-dish salads.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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