Vegan Taco Salad with Chili

PREP TIME15 mins
COOK TIME30 mins
CALORIES519.7 kcal


  • 1 Fat Free Tortilla
  • ¾ cup Cooked rice
  • ¾ cup Chili
  • 1 ½ cups Lettuce chopped or shredded
  •  cup Diced tomatoes
  • 1 tablespoons Cashew Cheese Sauce

Optional Ingredients

  • Salsa
  • Vegan sour cream
  • Green onions
  • Pickled jalapenos
  • Black olives
  • Diced onion
  • Cilantro
  • Guacamole


  • 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.


Nutrition calculations are approximate and will vary depending on your choice of ingredients.


Serving: 1saladCalories: 519.7kcalCarbohydrates: 93.5gProtein: 21gFat: 8.6gSodium: 819.3mgFiber: 16.4gSugar: 8gVitamin A: 7347.21IUVitamin C: 25.8mgCalcium: 145.92mgIron: 9.26mg