Vegetarian Taco Salad - Low Fat

Name: Vegetarian Taco Salad - Low Fat
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 248 grams corn, drained; 142 grams baked corn tortilla chips or polenta corn chips, broken; 113 grams green chilies; 3 green onions, sliced; 946 milliliters mixed greens, shredded; 454 grams kidney beans, rinsed and drained; 2 roma tomatoes, diced; 79 milliliters light sour cream; 1 Tbsp taco seasoning

Vegetarian Taco Salad - Low Fat might be just the Mexican recipe you are searching for. This gluten free recipe serves 4. One portion of this dish contains approximately 15g of protein, 15g of fat, and From preparation to the plate, this recipe takes about 15 minutes.

Ingredients

Servings:

248grams

corn, drained 142grams

baked corn tortilla chips or polenta corn chips, broken 113grams

green chilies 3

green onions, sliced 946milliliters

mixed greens, shredded 454grams

kidney beans, rinsed and drained 2

roma tomatoes, diced 79milliliters

light sour cream 1Tbsp

taco seasoning

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.