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:

Quickview
484k Calories
24g Protein
19g Total Fat
57g Carbs
55% Health Score
Limit These
Calories
484k
24%

Fat
19g
30%

  Saturated Fat
7g
47%

Carbohydrates
57g
19%

  Sugar
7g
8%

Cholesterol
32mg
11%

Sodium
968mg
42%

Get Enough Of These
Protein
24g
49%

Vitamin K
306µg
292%

Vitamin A
4924IU
98%

Vitamin C
68mg
83%

Phosphorus
548mg
55%

Copper
0.97mg
48%

Fiber
11g
45%

Manganese
0.8mg
40%

Calcium
401mg
40%

Magnesium
118mg
30%

Vitamin B2
0.49mg
29%

Potassium
909mg
26%

Folate
103µg
26%

Iron
3mg
22%

Vitamin B6
0.43mg
21%

Vitamin B1
0.31mg
21%

Zinc
2mg
19%

Selenium
13µg
19%

Vitamin B3
2mg
15%

Vitamin B5
1mg
11%

Vitamin B12
0.61µg
10%

Vitamin E
1mg
10%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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