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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. Susan LeBrun of Sulphur, Louisiana Ingredients:
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 reduced-fat cheddar cheese |
1/4 cup chopped green onions |
2 tablespoons sliced ripe olives, drained |
sliced jalapeno peppers, optional |
dressing: |
1/2 cup fat-free sour cream |
2 tablespoons fat-free ranch salad dressing |
1 teaspoon taco seasoning |
1/4 teaspoon hot pepper sauce, optional |
Directions:
1. Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets.
2. Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks.
3. In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls. Yield: 4 servings.
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