Vegetarian Express Lane--Taco Salad with Red Beans

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Taco Salad with Red Beans

 

Recipe By :Vegetarian Express Lane Cookbook, Sarah Fritschner

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Express Lane

 

Amount Measure Ingredient -- Preparation Method

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1 4 oz can chopped green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

1 16 oz can red beans in chili sauce

1 10 oz package frozen corn -- (about 2 cups)

1 16 oz can tomatoes -- with juice

salt, freshly ground pepper, and hot

pepper sauce to taste

2 cups shredded lettuce -- (to 3 cups)

1/4 pound cheese -- grated (to 1/2 lb)

4 ounces tortilla chips -- (low or non-fat ok) (about 1/2 a

7 oz bag or 1/3 a 13.5 oz bag)

OR 4-6 crisped corn tortillas, broken

 

Combine green chiles, cumin, chili powder, and beans in a wide skillet over

medium heat. Add corn. Pour juice from canned tomatoes into the skillet,

then remove tomatoes from the can one by one and chop or squeeze them

through your fingers so they break up when they fall into the skillet.

 

Add salt, pepper, and hot pepper sauce, if using. Simmer the mixture as

you wash and shred the lettuce, grate cheese, and prepare the plates.

 

Divide tortilla chips or tortillas among 4 plates and top with equal

amounts of lettuce and bean mixture, then sprinkle with cheese.

 

S(ISBN):

" 0-395-97175-6 "

Copyright:

" 1996 "

 

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Per serving: 621 Calories (kcal); 10g Total Fat; (13% calories from fat);

33g Protein; 109g Carbohydrate; 0mg Cholesterol; 199mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 26121 0 0 0 0 0 0 0