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Nutritional Info
  • Amount Per Serving
  • Calories: 316.6
  • Total Fat: 7.4 g
  • Cholesterol: 2.9 mg
  • Sodium: 649.3 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 12.1 g
  • Protein: 14.0 g

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


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Introduction

Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This is another easy, versatile recipe that I use often. I call for canned beans in my recipes, but I like the taste of home cooked beans. If you have a crock pot, there is no reason why you can't have home cooked beans too."
Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This is another easy, versatile recipe that I use often. I call for canned beans in my recipes, but I like the taste of home cooked beans. If you have a crock pot, there is no reason why you can't have home cooked beans too."


Ingredients

    8 Taco Shells or 120 grams baked tortill chips1 15 oz can pinto beans2 cups shredded lettuce4 Tablespoons shredded low fat cheddar cheese4 tablespoons salsa4 tablespoons fat free sour cream4 tablespoons taco sauce

Directions

1. Drain beans.

2. Heat and slightly mash beans in a skillet

3. Spoon 1/2 cup beans over chips. Add a tablespoon of sour cream and 2 tablespoons of salsa.

4. Mound on lettuce, tomato, and a tablespoon of grated cheese. Top with taco sauce.


Serves 4 (includes 2 taco shells or 30 g baked tortilla chips)





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