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Taco Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with corn tortilla chips or spoon into whole wheat tortillas.
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Diet Types: Dairy Free, Low Fat, Vegan, Vegetarian
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Ingredients:
1 cup cooked Pinto Beans5 ounces silken soft Mori-Nu tofu2 tablespoons lemon juice2 teaspoons Cumin2 tablespoons fresh cilantro1/4 teaspoon black pepper3 cups chopped green lettuce4 large tomatoes, chopped1 cup corn kernels1/2 cup shredded soy cheese1 large carrot, shredded1/2 cup minced red onion1 cup seeded and diced cucumber1 can chopped jalapeno peppers1/2 cup salsa1/2 cup chopped black olives
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Combine beans, tofu, lemon juice, Cumin, cilantro, and pepper in a blender or food processor and process until smooth. Set aside.
Prep vegetables of choice.
Place lettuce in a large salad bowl or shallow serving dish. Spoon bean mixture on top and spread flat, almost to edges.
Arrange remaining vegetables and cheese on top.
Serve salsa on the side. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 252
Calories from Fat 56
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% Daily Value*
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| | Total Fat 6g | 10% | | | Saturated Fat 1g | 3% | | | Mono Fat 3g | | | | Sodium 1060mg | 44% | | | Total Carbs 41g | 14% | | | Dietary Fiber 10g | 42% | | | Sugars 1g | | | | Protein 13g | | | | Iron | 33% | | | Calcium | 25% | | | Vitamin B-6 | 25% | | | Vitamin C | 60% | | | Vitamin E | 16% | | | Vitamin A | 79% | | | Selenium | 9% | | | Manganese | 35% | | | Copper | 25% | | | Zinc | 10% | | | Potassium | 31% | | | Phosphorus | 21% | | | Magnesium | 22% | | | Pantothenic acid | 10% | | | Niacin | 13% | | | Riboflavin | 12% | | | Thiamin | 27% | | | Folate | 38% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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