VEGETARIAN TACO SALAD - LOW FAT

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Vegetarian Taco Salad - Low Fat image

No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces kidney beans, rinsed and drained
8 3/4 ounces corn, drained
4 ounces green chilies
2 -3 roma tomatoes, diced
3 green onions, sliced
1 tablespoon taco seasoning
1/3 cup light sour cream
4 -5 cups mixed greens, shredded
5 ounces baked corn tortilla chips or 5 ounces polenta corn chips, broken

Steps:

  • Stir first seven ingredients (through sour cream) together in a large bowl until combined.
  • Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
  • Layer chips on serving plates and top with taco mixture.
  • Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8

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