Veggie Black Bean Taco Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.8
  • Total Fat: 12.2 g
  • Cholesterol: 37.6 mg
  • Sodium: 349.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 10.4 g
  • Protein: 18.9 g

View full nutritional breakdown of Veggie Black Bean Taco Salad calories by ingredient


Introduction

I cook my black beans in a pressure cooker with jalapenos, garlic, and veggie broth, but if you use canned, drain & rinse them and then saute for a couple of minutes with the garlic and jalapeno. It will make a big taste difference. I cook my black beans in a pressure cooker with jalapenos, garlic, and veggie broth, but if you use canned, drain & rinse them and then saute for a couple of minutes with the garlic and jalapeno. It will make a big taste difference.
Number of Servings: 4

Ingredients

    2 cups shredded Romaine lettuce
    16 oz cooked black beans
    1cup finely chopped onion
    1cup finely chopped red pepper
    1 cup grated cheddar cheese
    8 tablespoons Texas Hot Sauce (recipe on Spark) or your favorite hot salsa
    8 oz plain yogurt
    salt & pepper to taste
    4 tablespoons chopped cilantro (for garnish)

Directions

Place 1/2 c lettuce on four plates. Top the lettuce with 4 oz. beans. Add 1/4 c of onion, red pepper, and cheese. Top with 2 tablespoons salsa, 1 tablespoon of yogurt, and garnish with cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.