You know those evenings: the ones when even microwaving a Lean Cuisine seems like a lot of effort.
Don’t feel like you have to eat boring frozen entrees or call for diet-killing take out. This simple taco salad is as easy as tossing light, healthy ingredients in a bowl, then topping off your favorite baked tortilla chips.
Customize the taco salad toppings to your own tastes by choosing from the optional ingredients list at the bottom of the recipe. The more veggies, the better.
You can even pile the toppings on a platter and let the family customize their own taco salads. Quick and easy dinner night just might become your favorite night of the week!
Vegetarian taco salad recipe
- 1 cup black beans, drained
- 7 oz. Romaine lettuce, torn into pieces
- 1 cup diced tomatoes
- 4 oz Cabot 50% Reduced Fat Cheddar, grated (about 1 cup)
- 1/4 cups Cabo tLight Sour Cream
- 1 cup salsa
- 40 baked corn tortilla chips
Combine all ingredients except salsa and chips in a large salad bowl and toss to mix. Add salsa and toss again. Divide mixture and serve on beds of tortilla chips. Serves four.
Optional taco salad toppings:
- chopped red onions
- black olives
- scoop of refried beans
- whole-kernel corn
- chile peppers
Recipe adapted from and courtesy of Cabot Creamery.
Source fresh produce in Knoxville, Tennessee at:
Three Rivers Market for locally-grown in-season produce
UT Farmers Market for produce straight from the growers
More ideas for healthy Tex-Mex dinners: