Go Back
+ servings
Overhead shot of vegan taco salad ona red plate
Print Recipe
5 from 2 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: Mexican
Keyword: Beans, Brown Rice, Cheese sauce, Chili, Oil Free
Servings: 1
Calories: 519.7kcal
Author: Teresa Sklenicka

Ingredients

Optional Ingredients

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