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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 6.3 g
  • Cholesterol: 10.0 mg
  • Sodium: 773.6 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 8.5 g
  • Protein: 10.5 g

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

Submitted by: SAHMWICH

Introduction

Delicious taco salad inspired by my Aunt's. Delicious taco salad inspired by my Aunt's.
Number of Servings: 10

Ingredients

    Black Beans
    Dark Red Kidney Beans
    Tortilla Chips
    Spinach
    Diced Tomatoes
    Shredded Cheddar and Colby Cheese
    Taco Sauce
    Taco Seasoning

Directions

No cooking!
In one large bowl:
Strain and rinse one can each kidney beans and black beans. Add one can diced tomatoes (mexican variety works best). Add shredded spinach (you can shred with hands, also works well with lettuce). Add one cup cheese. Add taco seasoning and sauce to taste. Add crunched up chips last (about 3 or 4 cups worth). Chill for 10 minutes and enjoy. Add chips after chilling for maximum crunchiness.

Number of Servings: 10

Recipe submitted by SparkPeople user DLUNDY.1.






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