Vegan Food Hacks

Layered Taco Salad

Layered Vegan Taco Salad

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.

Layered taco salad

Layered Taco Salad

This layered vegan taco salad, a cousin to loaded nachos, couldn’t be easier to make.
0 from 0 votes
Print Pin Rate
Course: Salad
Cuisine: Southwestern/vegan
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Veg Kitchen


  • Romaine lettuce or mixed greens as needed
  • Natural stoneground tortilla chips as needed
  • 2 small tomatoes diced
  • 1/2 medium firm ripe avocado peeled and diced
  • 15- ounce can Amy’s Chili your favorite variety or about 2 cups leftover Classic Veggie Chili
  • 1/2 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


  • 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.


Layered Chili Taco Salad

Layered Vegan Taco Salad recipe

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like

No Comments

Leave a Reply

Recipe Rating