vegetarian taco salad
If you want to add more gluten free recipes to your recipe box, vegetarian taco salad might be a recipe you should try. This recipe makes 4 servings with 484 calories, 25g of protein, and 20g of fat each. For $1.93 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 51 person were glad they tried this recipe. Head to the store and pick up slaw dressing, greek yogurt, sweet corn, and a few other things to make it today. It works well as a Mexican main course. It is brought to you by Eat Good 4 Life. From preparation to the plate, this recipe takes around 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. Vegetarian Taco Salad, Vegetarian Taco Salad, and Vegetarian Taco Salad are very similar to this recipe.
Servings: 4
Ingredients:
2 tbsp balsamic vinegar
14 oz canned black beans
5 oz cherry tomatoes, sliced
6 oz corn tortillas, gluten free
2 tbsp extra virgin olive oil
1 cup Greek Yogurt
1 lemon, juice
6 oz fresh baby kale or spinach
1/2 tsp Himalayan salt
4 oz sharp cheddar cheese, grated
Dressing
8 oz sweet corn
1 tbsp McCormick Taco Seasoning Mix
2 tbsp water
Equipment:
mixing bowl
Cooking instruction summary:
In a small mixing bowl add the dressing ingredients. Mix ingredients through and set aside.If your dressing is too thick for your liking you can add a bit more water.Divide the tortillas between 4 large plates. Arrange the kale over the tortillas followed by the corn, black beans, tomatoes and grated cheese.Divide the dressing over the salads and serve immediately. Store left over dressing in a close container in your refrigerator for up to 1 week.
Step by step:
1. In a small mixing bowl add the dressing ingredients.
2. Mix ingredients through and set aside.If your dressing is too thick for your liking you can add a bit more water.Divide the tortillas between 4 large plates. Arrange the kale over the tortillas followed by the corn, black beans, tomatoes and grated cheese.Divide the dressing over the salads and serve immediately. Store left over dressing in a close container in your refrigerator for up to 1 week.
Nutrition Information:
covered percent of daily need
