Taco salad

Prep 15 min
Plus Cooking time: 13 minutes, Baking Time: 5 minutes
Makes 4 servings

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Ingredients

4
7-in. whole-wheat tortillas
1 tbsp
1
onion, finely chopped
4 to 5 tsp
2 tsp
ground cumin
1 tsp
1/2 tsp
1/4 cup
2 tbsp
1 cup
540-mL can
black or kidney beans
1 head
romaine lettuce
1

Instructions

  • Preheat oven to 400F (200C). Cut each tortilla into 4 wedges. Place on an ungreased baking sheet in 400F (200C) oven and bake until lightly browned, about 5 minutes. Heat oil in a large frying pan set over medium heat. Add onion and garlic. Stir often until soft, about 5 minutes. Add turkey. Stir often, breaking up with a fork, until no longer pink, about 3 minutes. Sprinkle with seasonings. Stir in tomato paste, ketchup, water and Worcestershire. Rinse and drain beans, then stir in. Stir occasionally until beans are hot, about 5 minutes. Meanwhile, wash and dry lettuce. Slice into thin strips. Lettuce should measure about 16 cups (4 L). Core and seed pepper, then chop into bite-size pieces. Divide lettuce among 4 plates. Ladle bean mixture overtop. Sprinkle with pepper. Serve with tortilla wedges. Great with light sour cream.

 

 

Nutrition

Calories 419, Protein 25.2 g, Carbohydrates 55 g, Fat 12.1 g, Fibre 11.4 g,
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