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Vegetarian Taco Salad

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Oct. 04, 2022
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
Vegetarian Taco Salad
Vegetarian Taco Salad Recipe photo by Taste of Home
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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

  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.

Nutrition 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.