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Vegetarian Taco Salad

 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
4 ServingsPrep/Total Time: 25 min.


  • 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
  • 1/2 cup fat-free sour cream
  • 2 tablespoons 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 the dressing
  • ingredients. Pour over salad ; toss to coat. Serve in tortilla

2 of 2

Vegetarian Taco Salad (continued)

Directions (continued)

  • bowls. Yield: 4 servings.
Nutritional Facts: 1 tortilla bowl with 1-1/4 cups dressed salad equals 257 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 485 mg sodium, 40 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.