Vegetarian Taco Salad (Taste of Home) Recipe

Name: Vegetarian Taco Salad (Taste of Home)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole wheat tortillas; 6 cups romaine lettuce, shredded; ½ cup pinto beans, rinsed and drained; 1 tomatoes, chopped; ¼ cup cheddar cheese (recipe calls for reduced-fat cheddar, no thanks); ¼ cup green onion, chopped; 2 tablespoons olives, drained and sliced; jalapeno pepper, sliced; ½ cup sour cream (recipe calls for fat-free sour cream, no thanks); 2 tablespoons ranch salad dressing (recipe calls for fat-free ranch, no thanks); 1 teaspoon taco seasoning; ¼ teaspoon hot pepper sauce

Servings: persons

4 whole wheat tortillas
6 cups romaine lettuce, shredded
½ cup pinto beans, rinsed and drained
1 tomatoes, chopped
¼ cup cheddar cheese (recipe calls for reduced-fat cheddar, no thanks)
¼ cup green onion, chopped
2 tablespoons olives, drained and sliced
jalapeno pepper, sliced
½ cup sour cream (recipe calls for fat-free sour cream, no thanks)
2 tablespoons ranch salad dressing (recipe calls for fat-free ranch, no thanks)
1 teaspoon taco seasoning
¼ teaspoon hot pepper sauce

1
Place four 10 ounce custard cups upside down in a shallow baking pan and set aside.
2
Place the tortillas in a single layer on ungreased baking sheets.
3
Bake at 425 for 1 minute.
4
Place tortilla over each custard cup, pinching sides to form a bowl shape.
5
Bake for 7 to 8 minutes or until crisp.
6
Remove tortillas from cups to cool on wire racks.
7
In a large bowl, combine the romaine, beans, tomatoes, cheese, onions, olives, and jalapenos.
8
In a small bowl, whisk the dressing ingredients.
9
Pour over the salad and toss to coat.
10
Serve salad in the tortilla bowls.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole wheat tortillas, 6 cups romaine lettuce, shredded, ½ cup pinto beans, rinsed and drained, 1 tomatoes, chopped, and more.

Yes, Vegetarian Taco Salad (Taste of Home) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegetarian Taco Salad (Taste of Home)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions