Vegetarian Taco Salad

By bakers_delight85

Ingredients

• Dressing:
• 4 whole wheat tortillas
• 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 Tbsp. sliced ripe olives
• Sliced jalapeno peppers, optional
• 1/2 cup fat-free sour cream
• 2 Tbsp. prepared fat-free ranch salad dressing
• 1 tsp. taco seasoning
• 1/4 tsp. hot pepper sauce, optional

Details

Servings 4

Preparation

Step 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. Bake at 425 degrees 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 and toss to coat. Serve in tortilla bowls.