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
Ingredients For Layered Taco Salad With Baked Tortilla Bowls Recipe
4 Medium flour tortillas, or white corn tortilla for gluten free option
3 cup Prepared beans, see notes below
1 Red Bell Pepper, Thinly Sliced
1 Green Bell Pepper, Thinly Sliced
1 Onion, Thinly Sliced
3 cup Spinach or lettuce, finely chopped
2 Medium tomatoes, finely chopped
1 cup Shredded vegan cheese, see notes below
Cooking Oil
stick Taco salad non stick molds
Avocado or guacamole
Salsa, fresh or prepared
Vegan sour cream
Green onions, finely chopped
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
7 g Fat
12 g Protein
11 g Carbs
7 g Fiber
MacroNutrients
Carbs
11 g
Protein
12 g
Fiber
7 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
301 mg
Iron
5 mg
Vitamin A
4104 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
269 mcg
Vitamin B12
0 mcg
Vitamin C
155 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
151 mg
Manganese
2 mg
Phosphorus
202 mg
Selenium
13 mcg
Zinc
2 mg
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
