Vegetarian Taco Salad

• 4 whole wheat tortillas (8 inches)
• 6 cups shredded romaine
• 1/2 cup canned pinto beans, rinsed and drained
• 1 small tomato, chopped
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped green onions
• 2 tablespoons sliced ripe olives, drained
• Sliced jalapeno peppers, optional
• 1/2 cup fat-free sour cream
• 2 tablespoons fat-free ranch salad dressing
• 1 teaspoon taco seasoning
• 1/4 teaspoon hot pepper sauce, optional

1. Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased
2. .
3. Bake at 425u0b0 for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks.
4. In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

whole wheat tortillas, shredded romaine, pinto beans, tomato, shredded reducedfat, green onions, olives, jalapeno peppers, sour cream, salad dressing, taco, hot pepper sauce

Taken from www.tasteofhome.com/recipes/vegetarian-taco-salad/ (may not work)