Vegan Southwest Veggie Sandos
with Tortilla Chips & Garlicky Guacamole
Vegan Southwest Veggie Sandos
Crisp, colorful veggie sandwiches with bold Southwest flavor, served with crunchy tortilla chips and creamy garlicky guacamole for a satisfying plant-based lunch.
Ingredients
For 2 servings
- 3 ounce Blue Corn Tortilla Chips
- 2 unit Demi-Baguette
- 1 teaspoon Garlic Powder
- ½ cup Guacamole
- 1 unit Long Green Pepper
- 1 unit Red Onion
- 1 tablespoon Southwest Spice Blend
- 1 unit Zucchini
Additional Ingredients
- 2 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories760
Protein12g
Carbs103g
Fat31g
Tags:
VeganFiber SmartNew
⚠️Allergens:
🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For gluten-free, swap the baguette for gluten-free rolls or sturdy lettuce wraps. If sesame or soy are a concern, use a comparable vegan spread without those allergens and keep the guacamole, spice blend, and vegetables as the main flavor base.
What to serve with it
Serve with a crisp cabbage slaw, tomato salsa, or extra lime wedges to brighten the smoky, savory filling. The chips and guacamole already add plenty of crunch, so a simple side salad or chilled beans keep the meal balanced.
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