Vegetarian Taco Salad with Shell
- Number of Servings: 1
Ingredients
*1 Large Low Carb Whole Wheat Tortilla (I used La Tortilla Whole Wheat Wrap that has 100 calories per tortilla)*1/4 cup kidney beans*1/6 cup black beans*1/4 cup diced onion*1/4 cup diced bell pepper*3 mushrooms, chopped*4 tbsp Taco Sauce*Iceberg lettuce, chopped *2tbsp sour cream to top*2 tbsp reduced fat Mexican cheese to top
1. Preheat oven to 450 degrees.
2. Meanwhile, in a pan sprayed with non-stick spray, sautee the onion, bell pepper, and mushrooms on medium high heat.
3. When they are cooked through, add the beans and the taco sauce. Turn the heat down.
4. Place a ramekin (or other oven-save slightly raised item) on a baking sheet. Drape the tortilla over the ramekin. Bake for 8 minutes or until crisp.
5. When the tortilla has crisped and cooled, fill with lettuce. Add the bean mixture, the cheese, sour cream, and other toppings you'd like (sliced green onion is great!). Enjoy!
Serving Size: Makes 1 serving with taco shell
Number of Servings: 1
Recipe submitted by SparkPeople user AHMADINIAS.
2. Meanwhile, in a pan sprayed with non-stick spray, sautee the onion, bell pepper, and mushrooms on medium high heat.
3. When they are cooked through, add the beans and the taco sauce. Turn the heat down.
4. Place a ramekin (or other oven-save slightly raised item) on a baking sheet. Drape the tortilla over the ramekin. Bake for 8 minutes or until crisp.
5. When the tortilla has crisped and cooled, fill with lettuce. Add the bean mixture, the cheese, sour cream, and other toppings you'd like (sliced green onion is great!). Enjoy!
Serving Size: Makes 1 serving with taco shell
Number of Servings: 1
Recipe submitted by SparkPeople user AHMADINIAS.
Nutritional Info Amount Per Serving
- Calories: 345.1
- Total Fat: 10.2 g
- Cholesterol: 20.0 mg
- Sodium: 1,267.5 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 22.1 g
- Protein: 24.1 g
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