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Veggie Taco Salad

Prep time: 15mins | Difficulty: easy | Serves: 2

A taco salad made with “veggie” ground beef….you won’t even miss

Tags:

View All lunch quick and easy snack vegetarian

Nutritional information per serving (1/2 of recipe)

Fat

3.5g 

Saturated

0g 

Carbohydrate

71g 

Protein

30g 

Calories

408kcals 

Ingredients

  • 4 cups (300g) Mixed Greens
  • 8-10 cherry tomatoes, sliced in half
  • 1/4 red onion, minced
  • 1/2 green pepper, chopped
  • 1 yellow or red pepper, chopped
  • 1/2 cup (75g) frozen corn, thawed
  • 1, 16 oz. (453g) can less salt black beans, rinse and drain
  • 4 tbsp. sliced black olives (or about 4 large black olives, sliced)
  • 1 cup (1/2, 12 oz. package) veggie “meat crumbles”, taco flavor
  • 1/4 cup (55g) salsa
  • 1 serving baked low fat corn chips (1 oz. or about 18 chips)

Method

  1. Sauté veggie ground round for 5-10 minutes to heat thoroughly.
  2. Place other ingredients except salsa and chips in large serving bowl.
  3. Top with warmed ground round, salsa and “crunched” corn chips.
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