Vegetarian

Black Bean Taco Salad w/ baked tortilla chips takes several minutes to prepare.

Black Bean Taco Salad w/ baked tortilla chips takes several minutes to cook.

Black Bean Taco Salad w/ baked tortilla chips makes 3 servings.

The ingredients for Black Bean Taco Salad w/ baked tortilla chips are:

Filling:
1 can Black Beans
Mccormick Taco Seasoning Mix
Ortega Medium Taco Sauce
1/2-1 cup Green Pepper, chopped
Salad:
2-3 cups Romaine Lettuce
Grape or other tomato
Shredded Cheddar
Tortilla Chips:
3 flour tortillas
Pam/ cooking spray

Here is how you make Black Bean Taco Salad w/ baked tortilla chips:

Rince black beans, heat in medium saucepan with small amount of water, (add water as needed with the taco sauce mix) taco seasoning mix to taste, 2-3 tbsp taco sauce. Stir and let simmer. ( smash beans to desired consistancy) Add green pepper to beans and continue to simmer until flavors are well mixed. ( I don't use exact measurements while cooking this mixture, however, it is quite simple, and easily fixed if there is too much water etc. Be cautious with the amount of taco seasoning, as it can get overly salty, and you can always add more as you cook) Spoon seasoned bean mixture over lettuce and tomato, sprinkle with cheese. Rim salad plate with baked tortilla chips. Drizzle taco sauce or salsa over salad if desired.Baked chips: Pre-heat oven to 400. Spray tortillas with cooking spray, cut into triangles ( I prefer smaller triangles, as it's like getting more chips) and bake 7-8 minutes. Smaller triangles may be crisp as early as 5 minutes. Watch closely. Season chips as desired before baking.Makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user SHELHILL.

The nutritional information for Black Bean Taco Salad w/ baked tortilla chips is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 326.8

• Total Fat: 5.3 g
• Cholesterol: 8.3 mg
• Sodium: 1,229.5 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 12.5 g
• Protein: 15.4 g