Vegetarian Taco Salad
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
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
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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.
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.
Member Ratings For This Recipe
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