How to make chili tacos using leftover chili! Easy way to use any leftover vegan or vegetarian chili.
from 1 vote
hard taco shells
divided into 4 half cups
1 Tbsp per taco
1 Tbsp per taco
finely chopped, 1 tsp per taco
Start by assembling tacos and ingredients
Layer the bottom with greens
Top with a generous helping of the leftover chili
Add about 1 Tbsp of guacamole to tacos
Top with 1 Tbsp sour cream
Finally, top with chopped red onions
**CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
Any kind of chili will work for this recipe. It can be a vegetarian chili recipe, vegan chili or meat chili. I used my slow cooker 3 bean chili for this recipe.
The leftover chili can be as old as 14 days or longer, if it had been frozen. If you are using refrigerated chili, it should be less than 7 days old.
Make sure you heat and burn off as much of any liquid there is in the leftover chili. This will make sure that the liquid doesn't seep through the taco shells.
For these tacos, hard tacos are preferred over soft tacos because they don't get soggy easily.
Assemble these tacos at the very last minute. The crunchier the taco, the better the taste experience.
I used regular sour cream and vegan sour cream in these chili tacos. They both tasted so good.
For the greens, I used romaine lettuce and also Lola Rosa lettuce. Choose any greens you have on hand that are not strong in taste (like kale or arugula)
Chili Taco recipes, leftover chili ideas, what to do with leftover chili
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