Printable | Taste of Home

Vegetarian Taco Salad

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

Printed from tasteofhome.com May 17, 2008

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Vegetarian Taco Salad cont.

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.