Vegetarian Taco Salad
- 1 15-ounce can no-salt-added black beans, rinsed and drained
- 1/4 to 1/2 cup salsa and 1/4 to 1/2 cup salsa (lowest sodium available), divided use
- 8 cups chopped lettuce
- 8 ounces baked tortilla chips (lowest sodium available) (about 2 1/2 cups), slightly crushed
- 3/4 to 1 cup shredded fat-free Cheddar or Monterey Jack cheese (3 to 4 ounces)
- 1/4 cup low-fat sour cream
- In a small bowl, stir together the beans with 1/4 to 1/2 cup salsa.
- Mash slightly with a potato masher or fork.
- To assemble, put the lettuce on plates.
- Sprinkle with the chips.
- Spread the bean mixture over each serving.
- Top with the Cheddar, remaining 1/4 to 1/2 cup salsa, and a dollop of sour cream.
- If you have 10 extra minutes, make Mexican Bean Dip (page 39) and use 1 cup of it instead of the canned black beans.
- (Per Serving)
- Calories: 403
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 0.5g
- Cholesterol: 7mg
- Sodium: 450mg
- Carbohydrates: 74g
- Fiber: 10g
- Sugars: 8g
- Protein: 22g
- Dietary Exchanges
- 4 1/2 Starch
- 1 Vegetable
- 2 Very Lean Meat
salt, salsa, chopped lettuce, tortilla chips, cheese, lowfat sour cream
Taken from www.epicurious.com/recipes/food/views/vegetarian-taco-salad-375656 (may not work)