| |

Home > Recipes > Recipe Navigation    
User Rating

This recipe does not have a rating because it does not have enough votes.

Tried it? Rate it!
Print this Recipe

Vegetarian Taco Salad

Nutrition Information
Calories: 248
Total Fat: 4.4g
Saturated Fat: 2.1g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 93mg
Carbohydrates: 46.2g
Dietary Fiber: 9.9g
Sugars: 5.5g
Protein: 11.5g
Vitamin A: 5540.2iu (110%)
Vitamin C: 31.2mg (52%)
Calcium: 212mg (21%)
Iron: 3mg (16%)

Yield: Serves 4. Each serving: 11/2 cup.

6 cups ready-to-serve romaine
15-ounce can black beans, drained
2 ripe tomatoes, chopped
2/3 cup sliced red onions
1/4 cup low-fat shredded cheddar cheese
1/2 cup regular tortilla chips
1/4 teaspoon black pepper
4 tablespoon cider vinegar

Place romaine, beans, tomatoes and onions in a large bowl and chill until ready to serve, up to 24 hours. When ready to serve, top with cheese, chips and black pepper. Serve with the vinegar on the side.

Total Preparation & Cooking Time: 10 min. (10 Prep, 0 Cook)

> Leave Feedback

User Feedback

(Page 0 of 1, 0 total comments)

There is no user feedback yet, leave yours below!


Leave Feedback

Skip the moderation queue by becoming a MyDIR member.

Already a member?

Need to sign up?
It’s free and only it takes a minute.
There are two ways to join:

Or, proceed without an account


Featured Blog Posts

Featured Recipes