Vegetarian Taco Salad
(from lkovarik’s recipe box)
235 Cal, 31 g carbs, 10 g protein, 8 g fat, 4 g sugar
Serves 4 peopleIngredients
- Black or pinto beans 1.5 cup
- Garlic Powder 0.25 tsp
- Cumin Seed 0.25 tsp, ground
- Romaine Lettuce 6.0 cup shredded
- Yellow Bell Pepper 1.0 cup chopped
- Reduced Fat Mexican Cheese Blend 0.25 cup
- Red Tomatoes 1.0 cup cherry tomatoes
- Canned Olives 4.0 tbsp, sliced
- Raw Spring Onions or Scallions 2.0 tbsp chopped
- Light Baked Tortilla Chips 24.0 chips
- Salsa 0.5 cup
- Reduced Fat Sour Cream 0.5 cup
Directions
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In a small bowl, combine beans, garlic powder, and cumin; set aside.
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Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or dinner plates. Sprinkle each serving with the bell pepper; then divide the reserved beans among plates. Divide cheese and next 3 ingredients (through scallions) among plates, and garnish each plate with 6 tortilla chips.
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Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad, or pass the dressing separately.