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Layered Taco Salad
This layered vegan taco salad, a cousin to loaded nachos, couldn’t be easier to make.
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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:
414
kcal
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:
414
kcal
|
Carbohydrates:
58
g
|
Protein:
8
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
3138
mg
|
Potassium:
1323
mg
|
Fiber:
18
g
|
Sugar:
26
g
|
Vitamin A:
2546
IU
|
Vitamin C:
56
mg
|
Calcium:
81
mg
|
Iron:
3
mg
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