Vegetarian Taco Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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4 whole wheat tortillas (8 inches)
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6 cups shredded romaine
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1/2 cup canned pinto beans, rinsed and drained
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1 small tomato, chopped
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1/4 cup shredded reduced-fat cheddar cheese
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1/4 cup chopped green onions
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2 tablespoons sliced ripe olives, drained
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Sliced jalapeno peppers, optional
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DRESSING:
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1/2 cup fat-free sour cream
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2 tablespoons fat-free ranch salad dressing
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1 teaspoon taco seasoning
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1/4 teaspoon hot pepper sauce, optional
Directions
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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.
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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.
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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.
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