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Katherine’s Famous Vegetarian Taco Salad; layered, so chips don’t get soggy! Top with sour cream or guacamole if you’d like. We like to make our own bowls for individual tastes.
Ingredients
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 1 (12 ounce) package frozen vegetarian burger crumbles
- 1 (1.25 ounce) package taco seasoning mix
- 2 onions, chopped
- 1 (16 ounce) jar salsa
- 1 (14.5 ounce) package corn tortilla chips
- 2 cups shredded Cheddar cheese
- 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
- 4 tomatoes, diced
Directions
Step 1
In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
Step 2
When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 676 | |
| % Daily Value * | |
| Total Fat26g | 34% |
| Saturated Fat9g | 44% |
| Cholesterol34mg | 11% |
| Sodium1851mg | 80% |
| Total Carbohydrate81g | 30% |
| Dietary Fiber19g | 67% |
| Total Sugars8g | |
| Protein32g | |
| Vitamin C20mg | 99% |
| Calcium441mg | 34% |
| Iron6mg | 33% |
| Potassium804mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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