Vegetarian Taco Salad

Name: Vegetarian Taco Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters canned pinto beans, rinsed and drained; 59 milliliters chopped green onions; 4 servings Sliced jalapeno peppers, optional; 59 milliliters shredded reduced-fat cheddar cheese; 2 Tbsps sliced ripe olives, drained; 0 teaspoons hot pepper sauce, optional; 1 liters shredded romaine; 118 milliliters fat-free sour cream; 1 teaspoon taco seasoning; 1 small tomato, chopped; 4 8-inchs whole wheat tortillas (8 inches)

Vegetarian Taco Salad might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 227 calories, 8g of protein, and 10g of fat per serving. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of pepper sauce, tomato, cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes. This recipe is typical of Mexican cuisine.

Instructions

Place four 10-oz. custard cups upside down in a shallow baking pan; set aside.

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Custard

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Baking Pan

Place the tortillas in a single layer on ungreased baking sheets.

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Tortilla

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Baking Sheet

Bake at 425° for 1 minute.

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Oven

Place a tortilla over each custard cup, pinching sides to form a bowl shape.

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Tortilla

Custard

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Bowl

Bake for 7-8 minutes or until crisp.

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Oven

Remove tortillas from cups to cool on wire racks.

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Tortilla

In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients.

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Jalapeno Pepper

Romaine

Cheese

Olives

Onion

Tomato

Beans

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Whisk

Bowl

Pour over salad ; toss to coat.

Serve in tortilla bowls.

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Taco Salad Shells

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Bowl

Equipment

Ingredients

Servings:

118milliliters

canned pinto beans, rinsed and drained 59milliliters

chopped green onions 4servings

Sliced jalapeno peppers, optional 59milliliters

shredded reduced-fat cheddar cheese 2Tbsps

sliced ripe olives, drained 0teaspoons

hot pepper sauce, optional 1liters

shredded romaine 118milliliters

fat-free sour cream 1teaspoon

taco seasoning 1small

tomato, chopped 48-inchs

whole wheat tortillas (8 inches)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Naked Winery Dominatrix, Willamette Valley, Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 45 dollars.

Naked Winery Dominatrix, Willamette Valley, Pinot Noir

Forest loam gives way to delicate cranberry and raspberry fruit. On the palate juicy red berries entice as soft tannins lead to a toasty and long finish