Prepare the lettuce, tomatoes, black olives, avocado, any other toppings, and the salad dressing before starting the bulgur.
To make the chipotle dressing, combine all the ingredients. For more information, please refer to this link.
To make the taco meat, heat a large skillet or heavy-bottomed pan to medium.
Add the onions and jalapenos and saute them for 5 minutes until they begin to soften.
Next, mix in the garlic, chili powder, and cumin. Saute for 30 seconds.
Add the tomato sauce, tomato paste, date paste, and vegetable broth. Mix everything well.
Mix in the bulgur and bring the pot to a low simmer. Cover and simmer for 15 minutes until the bulgur is tender.
To assemble the salad, layer half the shredded lettuce, followed by the bulgur. Then add the black beans, the remaining lettuce, the tomatoes, black olives, and any other toppings.
Serve with the dressing at the table, along with the tortilla chips.
Notes
Nutritional information includes the bulgur wheat taco meat, black beans, lettuce, tomatoes, black olives, avocado, and 6 corn tortillas for chips.
If you plan to have leftovers, keep the salad 'stuff' (lettuce, tomatoes, black olives) in one container and the bulgur and beans in another for separate reheating.
To keep your cut avocado fresh and happy, squeeze lemon or lime juice over the top, and give the cubes a toss. Cover tightly and store it in the refrigerator.
I’ve not reheated the salad leftovers in their entirety. I have allowed it to heat to room temperature and eaten it as a cool salad. Delicious!