Vegetarian Taco Salad (Taste of Home)

I didn't miss the meat at all. Good stuff courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Susan LeBrun of Sulphur, Louisiana.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  whole wheat tortillas
• 6  cups romaine lettuce, shredded
• 1⁄2 cup pinto beans, rinsed and drained
• 1  tomatoes, chopped
• 1⁄4 cup cheddar cheese (recipe calls for reduced-fat cheddar, no thanks)
• 1⁄4 cup green onion, chopped
• 2  tablespoons  olives, drained and sliced
•  jalapeno pepper, sliced

• Dressing

• 1⁄2 cup sour cream (recipe calls for fat-free sour cream, no thanks)
• 2  tablespoons  ranch salad dressing (recipe calls for fat-free ranch, no thanks)
• 1  teaspoon  taco seasoning
• 1⁄4 teaspoon  hot pepper sauce

Directions

1. Place four 10 ounce custard cups upside down in a shallow baking pan and set aside.
2. Place the tortillas in a single layer on ungreased baking sheets.
3. Bake at 425 for 1 minute.
4. Place tortilla over each custard cup, pinching sides to form a bowl shape.
5. Bake for 7 to 8 minutes or until crisp.
6. Remove tortillas from cups to cool on wire racks.
7. In a large bowl, combine the romaine, beans, tomatoes, cheese, onions, olives, and jalapenos.
8. In a small bowl, whisk the dressing ingredients.
9. Pour over the salad and toss to coat.
10. Serve salad in the tortilla bowls.