Vegetarian Taco Salad
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
Black BeansDark Red Kidney BeansTortilla ChipsSpinachDiced TomatoesShredded Cheddar and Colby CheeseTaco SauceTaco Seasoning
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.
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.
Nutritional Info 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
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