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Vegetarian Taco Salad

Source of Recipe

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VE: Vegetarian Taco Salad

Light & Tasty April/May 2005
Not yet rated.
Exchanges
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:
• 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.


Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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. ++++ Exchanges: 2 starch, 1 lean meat 1 vegetable