Description

A convenient and vegetarian twist on the traditional taco salad, I built this recipe around Trader Joe’s Black Bean and Cheese Taquitos. I only used sour cream as my “dressing” because I like my salads a little on the dry side, but salsa would be a natural addition, too.

Ingredients

Scale

2 black bean and cheese taquitos
2 cups chopped romaine lettuce
1 carrot peeled and grated (about ⅓ cup)
1 roma tomato, deseeded and chopped (about ⅓ cup)
¼ cup shredded sharp cheddar cheese
5 black olives, sliced
2 tablespoons light sour cream
Salsa – optional

Cook Mode Prevent your screen from going dark

Instructions

Cook the taquitos according to the package directions. (I like to use my toaster oven.)
Place romaine in a large salad bowl and top with carrot, tomato, cheese, olives and sour cream.
Once taquitos are cooked, cut into small bite-sized rounds and add to salad. Enjoy!

Notes

Nutrition per Serving: 310 calories, 15 g total fat, 5 g saturated fat, 33 g carbohydrates, 8 g sugar, 390 mg sodium, 8 g fiber, 15 g protein, 30 mg cholesterol

Nutrition

Serving Size: 1