Taco Salad with French Dressing
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Prep time: 
Total time: 
Serves: 4 - 8
 
Ingredients
  • 2 - 15oz cans chili beans (See notes)
  • 1 heart of romaine, chopped
  • 1 green pepper, chopped
  • ½ onion, chopped
  • 2 Roma tomatoes, chopped
  • ½ tbsp. cumin powder
  • ½ tbsp. chili powder
  • 1 c shredded reduced fat cheddar cheese (optional, can swap for vegan cheese or add 2 tbsp. nutritional yeast for cheesy flavor)
  • 2 oz baked tortilla chips (approximately 2 servings), corn or flour
  • ½+ c French dressing
  • salt and pepper, to taste (I added a few cracks of pepper when serving)
Instructions
  1. Drain chili beans. Rinse using approximately 1 can of water.
  2. Toss veggies, cumin, chili powder, and cheese together. Can be refrigerated for several hours before serving.
  3. Add dressing and tortilla chips just before serving, crushing the tortilla chips with your hands. Add salt and pepper to taste.
Notes
Serves 8 as a side dish, 4 as a main.
If serving as a main dish, reduce chili beans to 1 - 15 oz can.
I used no salt added chili beans. If you can't find these or are looking for a GF option, use regular pinto or kidney beans and toss in a TBSP of taco seasoning.
Nutrition Information
Serving size: 8 Calories: 200 Fat: 10 Carbohydrates: 25 Fiber: 6 Protein: 11
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/03/19/taco-salad/