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Nutrition Facts

  • One serving:
  • 1 tortilla bowl with 1-1/4 cups dressed salad
  • Calories:
  • 257
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 485 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 6 g
  • Protein:
  • 11 g
  • Diabetic Exch:
  • 2 starch, 1 lean meat, 1 vegetable.
Contest Winning Recipe

Vegetarian Taco Salad

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

PREP

 15 min.

COOK

 10 min.

TOTAL

 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.

Printed from tasteofhome.com May 17, 2008

Copyright Reiman Media Group, Inc © 2008