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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 528.0
  • Total Fat: 15.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 631.2 mg
  • Total Carbs: 80.3 g
  • Dietary Fiber: 26.9 g
  • Protein: 23.9 g

View full nutritional breakdown of TACO SALAD (DF) calories by ingredient
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Submitted by:


Daniel Fast Friendly Daniel Fast Friendly
Number of Servings: 3


    2 cups chopped romaine
    1 avocado
    1 cup cherry tomatoes
    1/2 Tbsp Taco Seasoning (Daniel Fast friendly)
    2 cups black beans rinsed and drained
    2 cups pinto beans rinsed and drained
    2 cups corn
    1/2 cup onion diced
    1 Tbsp olive oil
    1/4 tsp salt
    1/4 tsp garlic powder


Serve with tortilla chips not calculated in nutrition.

My nutrition is for 3 people but it would serve 4 easily.


Preheat oven to 425
Spread corn kernels in one layer on a lightly oiled cookie sheet. Bake 20-25 minutes or until browned and slightly crunchy.
While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stir occasionally.
Mash Beans to the consistency of refried beans.
Lower heat and continue to simmer to thicken.
Stir frequently.
Heat olive oil in a large skillet over medium heat and add onions. Cook till onions are soft and translucent.
Add black beans, corn, and Taco Seasoning. Stir well.
Place @ 1/2 - 3/4 cup lettuce on each plate.
Top with "refried" pinto beans, then black bean mixture, tomatoes and avocado.

Serving Size: serves 3-4 people

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