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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 441.5
  • Total Fat: 6.5 g
  • Cholesterol: 12.9 mg
  • Sodium: 2,211.3 mg
  • Total Carbs: 78.7 g
  • Dietary Fiber: 22.4 g
  • Protein: 21.7 g

View full nutritional breakdown of Vegetarian Taco Salad calories by ingredient
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Vegetarian Taco Salad

Submitted by: MEGABOMB

Introduction

This is a tasty, easy, and very fast way to get some protein and greens. Beans seasoned with taco mix on top of mixed green salad, ranch dressing and cheese. This is a tasty, easy, and very fast way to get some protein and greens. Beans seasoned with taco mix on top of mixed green salad, ranch dressing and cheese.
Number of Servings: 2

Ingredients

    1 can red kidney beans, drained and rinsed
    1/2 white onion, chopped
    1 tomato, chopped coarsely
    1 scallion, thinly sliced
    2 Tbsp Old El Paso taco seasoning
    bag of mixed salad greens
    1 cup mushrooms, sliced
    1/2 red pepper, chopped
    4 Tbsp low fat ranch dressing
    1/4 grated cheese like cheddar

Directions

Saute the onion in a little water until onions are just translucent. Add beans, seasoning, and 1/4 cup of water. Continue cooking ~5 minutes, mashing some of the beans with the spoon for a mixed consistency.
On plates, distribute salad greens then top with red pepper and mushrooms. Swirl ranch dressing around in a circle, splitting evenly between 2 plates. Add scoops of bean mixture in the middle of the swirl. Top beans with cheese, scallions and tomatoes.

Number of Servings: 2

Recipe submitted by SparkPeople user MEGABOMB.






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