Vegan Taco Salad with Chili
This vegan taco salad features homemade chili, crisp lettuce, sweet tomatoes, and a crunchy edible tortilla bowl. It's packed with flavor and is an easy weeknight meal. Customize it with your favorite taco salad ingredients.
Servings: 1
Calories: 519.7kcal
Ingredients
- 1 Fat Free Tortilla
- ¾ cup Cooked rice
- ¾ cup Chili
- 1 ½ cups Lettuce chopped or shredded
- ⅛ cup Diced tomatoes
- 1 tablespoons Cashew Cheese Sauce
Optional Ingredients
- Salsa
- Vegan sour cream
- Green onions
- Pickled jalapenos
- Black olives
- Diced onion
- Cilantro
- Guacamole
Instructions
- Warm a tortilla between two damp paper towels or wrapped in a damp kitchen towel for about 30 seconds in the microwave to soften it. Then gently press it into a tortilla bowl mold.
- Bake the tortilla bowl for 8 to 10 minutes at 375 F, until it is lightly browned and crispy.
- Add a scoop of cooked rice and some vegan chili in the bottom of the tortilla bowl.
- Top with shredded lettuce, tomatoes, vegan cheese sauce, and any other taco salad ingredients you enjoy.
Notes
Nutrition calculations are approximate and will vary depending on your choice of ingredients.
Nutrition
Serving: 1salad | Calories: 519.7kcal | Carbohydrates: 93.5g | Protein: 21g | Fat: 8.6g | Sodium: 819.3mg | Fiber: 16.4g | Sugar: 8g | Vitamin A: 7347.21IU | Vitamin C: 25.8mg | Calcium: 145.92mg | Iron: 9.26mg