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Yield: Serves 4. Each serving: 11/2 cup.
Recipes
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%) |
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.
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