Tasty taco salad
(at time of publication)
- 2 cups corn sweetcornXkernels
- 4 cups baby cos lettuce
- 4 large tomatoes, cut in eighths
- 4 wholegrain tortillas
- spray oil
- 2 teaspoons Mexican seasoning
- 400g can black beans in chilli sauce (we used Delmaine)
- 4 tablespoons reduced-fat sour cream
1 Preheat oven to 200°C. Combine corn, lettuce and tomatoes in a large bowl and mix gently to combine.
2 Spray tortillas with oil and sprinkle with Mexican seasoning. Slice into rough triangles to make chips. Place chips on an oven tray lined with baking paper and bake for 3 minutes on one side, turn with tongs and bake other side for 2 more minutes. Add chips to salad bowl and mix gently. Divide salad among four serving plates.
3 Heat black beans in a saucepan over a medium heat until warmed. Spoon black beans over salad and top with sour cream.
Make it gluten free: Use gluten-free wraps instead of tortillas and check seasoning and beans are gluten free.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 13g
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