Eat 2 Live Salad and Bean Taco Lunch

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 326.4

Total Fat: 21.3 g
Cholesterol: 6.8 mg
Sodium: 1,913.5 mg
Total Carbs: 52.3 g
Dietary Fiber: 13.0 g
Protein: 11.4 g

View full nutritional breakdown of Eat 2 Live Salad and Bean Taco Lunch calories by ingredient

Introduction

Basic Lunch for Eat 2 Live (The picture has 6 tacos as I made a couple extra for another person, but the recipe makes 4) Basic Lunch for Eat 2 Live (The picture has 6 tacos as I made a couple extra for another person, but the recipe makes 4)

Minutes to Prepare: 5

Minutes to Cook: 5

Number of Servings: 2

Ingredients

Fat Free Refried Beans

Low Fat Shredded Cheese (whatever you prefer)

4 Corn Tortillas

Nacho Sliced Jalapenos (optional)

3 Cups Mixed Salad Greens (We use Baby Spring Mix)

2 Tbsp Salad Pizazz Raspberry Cranberry Walnut Salad Toppings (Found at Walmart and other grocery stores)

2 Tbsp Ken's Steakhouse Raspberry Walnut Vinegarette

Tips

If you don't heat up the tortillas they will be very breakable.

Directions

Heat up the refried beans
Use either the microwave for about 20 seconds or a stove top (skillet or open flame) to heat up the tortillas. Do one at a time and for about 15-20 seconds per side.
Spread the beans equally over the 4 tortillas.
Sprinkle a small amount of cheese over each tortilla.
Add a little bit of lettuce to each taco and a couple Jalapenos if you choose.

For the salad just mix the greens, toss with the dressing for a LIGHT COAT and sprinkle the toppings onto the salad.

Serving Size: Make's 2 Servings. 1.5 cups salad and 2 tacos is a serving

Number of Servings: 2

Recipe submitted by SparkPeople user SAVIANDCRYSTAL.