Vegetarian Taco Salad

Vegetarian Taco Salad

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
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° 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 ; toss to coat. Serve in tortilla bowls. Yield: 4 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 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.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

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Sept 29, 2010 - Again, another great recipe. I enjoyed the flavor enough that it didn't bother me to not have any meat in it. This was a pretty easy dish to prepare and put together. The hardest part was waiting for the tortillas to crisp, but it was quick enough that seconds or thirds could be served up within minutes.

We don't have custard cups, so I used some smuckers ice cream bowls that we had. If I hadn't remembered the bowls I would have used my glass portion cups.