Easy Vegetarian Taco Salad

Easy Vegetarian Taco Salad

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From: Diabetic Living Magazine

Taco salad doesn't always have to contain beef—this 15-minute version uses tofu or black bean crumbles, which taste delicious and offer up a healthy dose of protein. This vegetarian meal is so tasty that even meat-only eaters won't miss the beef.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 ounces frozen tofu or black bean crumbles, such as Morning Star Farms® or Wildwood® brands
  • 3 cups shredded romaine lettuce
  • ¾ cup chopped tomatoes
  • ½ cup canned no-salt-added black beans, rinsed and drained
  • ¼ cup shredded reduced-fat Cheddar cheese (1 ounce)
  • 8 lime- or Cheddar-flavor tortilla chips, such as Food Should Taste Good® brand
  • 2 tablespoons light sour cream
  • 1 tablespoon salsa

Preparation

  • Prep

  • Ready In

  1. Prepare tofu or bean product according to package directions. Divide romaine lettuce between two plates or large salad bowls. Top with heated tofu or bean product. Top with tomatoes, beans, cheese, and chips. Serve with sour cream and salsa.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 235 calories; 8 g fat(4 g sat); 6 g fiber; 27 g carbohydrates; 17 g protein; 109 mcg folate; 36 mg cholesterol; 5 g sugars; 7,017 IU vitamin A; 26 mg vitamin C; 230 mg calcium; 3 mg iron; 549 mg sodium; 544 mg potassium
  • Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (43% dv), Folate (27% dv), Calcium (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ lean protein, 1½ starch, 1½ vegetable, ½ fat

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