If you’ve got a hankering for some tasty Mexican food, but don’t want to blow your daily Points allowance on the typical taco “salad” that you’ll find, laden with fat and calories, at your favorite Mexican restaurant, then try this slimmed down version – a Vegetarian Taco Salad Recipe. Loaded with fiber, protein, Vitamin C, and tons of good for you ingredients, this healthy salad recipe packs a lot of punch, but has just 6 Points per serving. It’s so incredibly satisfying, which is extremely difficult for a salad to accomplish, so it serves as a great WW main dish recipe for dinner or lunch. So if you like your Mexican food sans meat, then this Vegetarian Taco Salad recipe is a must try! Carnivores, click HERE for my super, oh-so yummy, Beef Taco Salad Recipe or click HERE for my rockin’ and squawkin’ Chicken Taco Salad Recipe. Enjoy!

Vegetarian Taco Salad Recipe

Ingredients:
– 3 cups shredded romaine lettuce
– 1 cup shredded red cabbage
– 1 cup cooked long-grain brown rice
– 1 15-ounce can black, drained and rinsed
– 1 1/2 cups fresh corn kernels or frozen, thawed
– 1 large red onion, chopped
– 4 large tomatoes
– 2 garlic cloves, minced
– juice from 1 fresh squeezed lime
– 1/2 cup fresh salsa
– ½ cup reduced fat sour cream
– 1 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp salt
– ¼ tsp black pepper
– 1/2 cup chopped fresh cilantro
– 2 cups reduced fat tortilla chips, broken up into pieces

Directions:
Spray a large nonstick skillet, with nonfat cooking spray and set over medium heat. Add garlic, onion and corn; cook, stirring, until the onion begins to brown, about 3-5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, cumin, chili powder, and salt & pepper. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
Coarsely chop the remaining 3 tomatoes. Combine with cilantro, lime juice, salsa in a medium bowl.
Toss cabbage and lettuce in a large bowl with the bean mixture, and salsa mixture. Serve dolloped with approx 1 tbsp of sour cream and sprinkled with tortilla chips.

Entire recipe makes 6 servings
Serving size is 1 ½ cups each
Each serving = Points

PER SERVING: 247 calories; 5 g fat; 40 g carbohydrates; 14 g protein; 9 g fiber

6 Comments

  1. In the directions for this recipe where it says combine the cilantro, lime juice, salsa and the remaining ????? in a medium bowl, can I assume it was supposed to say the remaining sour cream??? Thanks – Love your recipes!!!

    • Argh!! Typo!! Thanks for catching that!! I've corrected the directions now :).

  2. Sharon Irvine Reply

    Just curious if the points calculated are on the new points plus system?

    Thanks

    • Most of my old recipes still have the old Points, but I am doing my best to convert them over time, however, it's taking me a while to gather all of the nutritional information for them. You can tell whether the recipe has the Points or PointsPlus by looking at the title. If it says "Points +", it's the new PointsPlus, and if it says 'Point Total", then it's the old Points system. Hope that helps, and thanks for reading

  3. Lisa Wallace Reply

    I am following the old points system. My feeling about the new points system is that they increased the points values of all the "foods you should be eating in moderation" anyway, so you really limit those. I would rather have a Heartier sandwich with bread that is 1 or 2 points higher than those paper thin slices of the lower points breads. I do not like the taste of whole wheat in anything, but I do like the whole grain items. Of course the whole objective of the new system is to get you to eat mostly fruits and vegetables and no carbs or starches. Moderation, moderation is my feeling. I do love your recipes and I use this site quite often for new ideas. Thanks for your hard work!

Write A Comment

Pin It