Vegetarian taco salad

Yield: 4 Servings

Measure Ingredient
15 ounces Canned red kidney beans - drained and rinsed
15 ounces Canned black beans, drained- rinsed
14½ ounce Canned stewed tomatoes, cut- up
1½ cup Shredded american cheese
8 cups Mixed torn salad greens
4 \N Crisp baked salad shells
\N \N Chopped onion
\N \N Dairy sour cream

Stir together beans and tomatoes in a medium saucepan. Bring to a boil. reduce heat and cook for 8 minutes. stir in half the cheese.

Arrange greens on salad shells and top with bean mixture and remaining cheese. Top with some sour cream and tomato. Makes four servings.

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