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Vegetarian Taco Salad

susan lebrun
  • minutes
  • Serves

INGREDIENTS

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 tbsp

sliced ripe olives, drained

Sliced jalapeno peppers, optional

DRESSING:

1/2 cup

fat-free sour cream

2 tbsp

fat-free ranch salad dressing

1 tsp

taco seasoning

1/4 tsp

hot pepper sauce, optional

1 person Recommend This Recipe