No-Cook Taco Salad with Tortilla Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fun salad served in an edible crispy tortilla bowl, topped with shredded chicken, avocado, black beans, and fresh vegetables with a mild red enchilada sauce. Playful and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 Old El Paso™ flour tortillas for burritos (from 11-oz package)
- 4 Old El Paso Stand ‘N Stuff Soft Flour Tortillas
- Rotisserie chicken (shredded)
- 1 avocado (peeled, pitted and diced)
- 1 red onion (diced)
- 4 ounces queso fresco (crumbled)
- 1 can black beans (15 oz, rinsed and drained)
- 1 can sliced black olives (2.25 oz )
- 2 tomatoes (chopped)
- 1 jalapeño (sliced)
- 1 bell pepper (cored and chopped)
- lettuce
- 1 can Old El Paso™ mild enchilada sauce (10-ounce)
At a glance
PER SERVING · TIME 12M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 7m
- Sodium
- 1705mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 978mg
- Calcium
- 316mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.