Vegetarian Taco Salad

Ingredients

8 Taco Shells or 120 grams baked tortill chips
1 15 oz can pinto beans
2 cups shredded lettuce
4 Tablespoons shredded low fat cheddar cheese
4 tablespoons salsa
4 tablespoons fat free sour cream
4 tablespoons taco sauce


Directions

1. Drain beans.
2. Heat and slightly mash beans in a skillet
3. Spoon 1/2 cup beans over chips. Add a tablespoon of sour cream and 2 tablespoons of salsa.
4. Mound on lettuce, tomato, and a tablespoon of grated cheese. Top with taco sauce.

Serves 4 (includes 2 taco shells or 30 g baked tortilla chips)