As some of you know, Gene and I are trying to be weekday vegetarians again. I think it’s a great idea because we save money, eat more veggies, try out new recipes, and help reduce the meat consumption of the U.S. I know it’s hard for many to cut out meat completely, or even cut it out 5 times a week, so Meatless Monday, an international campaign, was created by The Monday Campaigns. It encourages people to not eat meat once a week (on Monday) to help create a healthier person and a healthier world.
I would like to participate in Meatless Mondays and I think it would be awesome for those of you who do have the chance, to do the same. Therefore, I will be posting a vegetarian recipe every Monday. If you guys have any recipes you think are awesome, send them my way, I’d love to try them!
Vegetarian Taco Salad
We got this recipe from the The Taste of Home Cookbook (p. 352).
Total time: 25 min.
Yield: 4 servings.
- 4 whole wheat tortillas (8 inches)
- 6 cups shredded romaine
- 1/2 cup canned pinto beans, rinsed and drained
- 1 small tomato, chopped
- 1/4 cup shredded cheddar cheese
- Optional: chopped green onions, olives, jalapeno peppers, corn, etc
- 1/2 cup sour cream
- 2 tablespoons ranch dressing
- 1 teaspoon taco seasoning
- Optional: 1/4 teaspoon hot pepper sauce
1. Place tortillas in a single layer on ungreased baking sheets. Bake at 425 for 1 minute. Place a tortilla over a 10 oz custard cup (or whatever you have that is closest to this size, we used a casserole dish). Pinch sides t oform a bowl shape. Bake for 7 to 8 minutes, or until crisp. Remove tortillas from cups to cool on wire racks.
2. In a large bowl, combine the romaine, beans, tomato, cheese, and other ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Serve in tortilla bowls.
When Gene and I made it, Gene only cooked two tortillas, cause that’s all that we needed. So obviously you can make as many taco bowls as you want. To make it even easier, you could just buy the taco bowls at the store.
We also didn’t really follow the recipe for making the salad part. We just put in as much ingredients as we thought we needed. You could totally put the ingredients out in separate bowls and let people make their own salad as well.
I did like the dressing. However it should be noted we did not have 1/2 cup of sour cream, we probably only had 1/4 cup. But it worked out nevertheless and was a bit healthier for us in the long run too.
Will we make it again: Yes. Fairly easy, adjustable, and tasty!