Crunchy Taco Salad
Ingredients
- 1½ cups frozen veggie crumbles
- 1 small onion, chopped
- 1 Tbsp olive oil
- 1 (15-oz) can pinto beans, drained and rinsed
- ½ cup mild taco sauce
- ¼ cup water
- 3 oz tortilla chips (about 20 chips)
- 1 (10-oz) pkg chopped romaine lettuce
- ½ cup shredded sharp Cheddar cheese
- ¼ cup sour cream
- 1 tomato, chopped
Instructions
- Cook crumbles and onion in hot oil in a large skillet according to package directions. Add pinto beans; cook 2 minutes.
- Stir in taco sauce and water; bring to a simmer, and cook 2 to 3 minutes or until slightly thickened.
- Divide chips, lettuce, and crumbles mixture among 4 plates. Top with cheese, sour cream, and tomato.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
402
|
402
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 22 | 22 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 874 | 874 |
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