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
– 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
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