Ingredients
4 whole wheat tortillas (8 inches)6 cups shredded romaine1/2 cup canned pinto beans, rinsed and drained1 small tomato, chopped1/4 cup shredded reduced-fat cheddar cheese1/4 cup chopped green onions2 tablespoons sliced ripe olives, drainedSliced jalapeno peppers, optionalDRESSING:1/2 cup fat-free sour cream2 tablespoons fat-free ranch salad dressing1 teaspoon taco seasoning1/4 teaspoon hot pepper sauce, optional
Preparation
Place four 10-oz. 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° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 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 ; toss to coat. Serve in tortilla bowls.
