Vegetarian Taco Salad Recipe

4.5 1 3
Vegetarian Taco Salad Recipe
Vegetarian Taco Salad Recipe photo by Taste of Home
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Vegetarian Taco Salad Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL 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 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 ; toss to coat. Serve in tortilla bowls. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Vegetarian Taco Salad in Light & Tasty April/May 2005, p37

Nutritional Facts

1 each: 257 calories, 5g fat (1g saturated fat), 10mg cholesterol, 485mg sodium, 40g carbohydrate (6g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

  • 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 fat-free ranch salad dressing
  • 1 teaspoon taco seasoning
  • 1/4 teaspoon hot pepper sauce, optional
  1. 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.
  2. 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.
  3. 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 bowls. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Vegetarian Taco Salad in Light & Tasty April/May 2005, p37

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annaliz08 User ID: 3202724 69626
Reviewed Jun. 8, 2011

"I tried this recipe about 6 months ago, and it has become a staple. My 5 year old loves the fact that he can eat the bowl too. And I love the fact that its good for him. For my hubby we just add some taco meat."

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