Vegetarian Taco Salad
Light & Tasty
The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. —Susan LeBrun of Sulphur, Louisiana
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
- 4 whole wheat tortillas (8 inches)
- 6 cups shredded romaine
- 1/2 cup canned pinto beans, rinsed and drained
- 1 small tomato, chopped
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup chopped green onions
- 2 tablespoons sliced ripe olives, drained
- Sliced jalapeno peppers, optional
- DRESSING:
- 1/2 cup fat-free sour cream
- 2 tablespoons prepared fat-free ranch salad dressing
- 1 teaspoon taco seasoning
- 1/4 teaspoon hot pepper sauce, optional
Directions:
Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks.
In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Serve in tortilla bowls. Yield: 4 servings.