Vegetarian Taco Salad Low Fat Recipes
VEGETARIAN TACO SALAD - LOW FAT
No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir first seven ingredients (through sour cream) together in a large bowl until combined.
- Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
- Layer chips on serving plates and top with taco mixture.
- Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8
LOW-FAT TACO SALAD
Super-tasty taco salad without any guilt. The fat-free cottage cheese, flavored with restaurant-style taco sauce, serves as a fat-free creamy dressing. Delish!
Provided by Food Tourist
Categories Salad Taco Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
- Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Nutrition Facts : Calories 687 calories, Carbohydrate 49.1 g, Cholesterol 16.1 mg, Fat 14.9 g, Fiber 9.7 g, Protein 80.1 g, SaturatedFat 1 g, Sodium 3464.9 mg, Sugar 25.3 g
VEGETARIAN TACO SALAD
The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.
Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
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