The tortilla bowls that hold this Southwestern salad are a snap to bake in the oven. Use canned beans that include hot spices to punch up the flavor.

Vegetarian Taco Salad
Preparation and baking time: 25 minutes

4 whole wheat tortillas (8 inches)
6 cups shredded romaine
1/2 cup canned pinto beans, rinsed and drained
1 small tomato, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
2 tablespoons sliced ripe olives, drained
Sliced jalapeno peppers, optional

Dressing:
1/2 cup fat-free sour cream
2 tablespoons prepared fat-free ranch salad dressing
1 teaspoon taco seasoning
1/4 teaspoon hot pepper sauce, optional

Place four 10-ounce custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. Bake at 425 degrees F for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7 to 8 minutes or until crisp. Remove tortillas from cups to cool on wire racks.

In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Serve in tortilla bowls.

Makes 4 servings.

Nutritional information per serving: 257 calories; 5 g fat (1g saturated); 10 mg cholesterol; 485 mg sodium; 40 g carbohydrates; 6 g fiber; 11 g protein.

Recipe from: Taste of Home; www.tasteofhome.com