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Vegetarian Taco Salad
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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
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
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |