Layered Taco Salad With Baked Tortilla Bowls Recipe

Recipe By Vegetarian Gastronomy

These layered taco salad using baked tortilla bowls are fun to make, work extremely well when catering for a larger crowd, are customizable, and easy to prepare

4.9
17 Rating -
Rate
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Layered Taco Salad With Baked Tortilla Bowls
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ingredients serve

Ingredients for Layered Taco Salad With Baked Tortilla Bowls Recipe

  • 1 Medium flour tortillas, or white corn tortilla for gluten free option
  • 3/4 cup Prepared beans, see notes below
  • 1/4 Red Bell Pepper, Thinly Sliced
  • 1/4 Green Bell Pepper, Thinly Sliced
  • 1/4 Onion, Thinly Sliced
  • 3/4 cup Spinach or lettuce, finely chopped
  • 1/2 Medium tomatoes, finely chopped
  • 1/4 cup Shredded vegan cheese, see notes below
  • As required Cooking Oil
  • stick Taco salad non stick molds
  • As required Avocado or guacamole
  • As required Salsa, fresh or prepared
  • As required Vegan sour cream
  • As required Green onions, finely chopped
  • As required Fresh Cilantro, Finely Chopped
  • No.s Jalapenos, jar or fresh finely chopped
Nutrition
value
160
calories per serving
7 g Fat12 g Protein11 g Carbs7 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    12g
  • Carbs
    11g
  • Fiber
    7g

MacroNutrients

  • Carbs
    11g
  • Protein
    12g
  • Fiber
    7g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    301mg
  • Iron
    5mg
  • Vitamin A
    4104mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    269mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    155mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    151mg
  • Manganese
    2mg
  • Phosphorus
    202mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Vegetarian Gastronomy