Kejlina's Vegan Taco Salad Bowl - 361 cal meal

Step one: Make the bean salad part:

6 tbsp corn kernels (40 cal)
180 g canned black beans, drained and rinsed (220 cal)
1 green onion, sliced finely (5 cal)
1 garlic clove, minced (4 cal)
1 red bell pepper, diced (31 cal)
1/2 tomato, diced (11 cal)
1/4 cup of salsa from a jar (15 cal)

Mix these ingredients in a bowl. Add salt and pepper to taste. Optional: Add parsley or cilantro to taste.

This whole bowl of salad comes in at 326 cal for about 2 lb, so you get 8 1/4 lb servings at 40.75 calories. Each 1/4 lb serving fills a 1/2 cup measuring cup.

TO MAKE THE TACO SALAD - per person

1/2 cup bean salad (40.75 cal)
1 whole wheat tortilla (160 cal)
2 tbsp of Tofutti Sour Supreme Sour "Cream" (60 cal)
1/3 of a cup of veggie ground round which has been browned in a non-stick pan with seasonings to taste (I did cumin and hot sauce) (70 cal)
2 cups of lettuce or bagged salad mix which has been shredded or torn (30 cal)

Heat the oven to about 400 Fahrenheit.

Press the tortilla into a form for making taco salad bowls. If you don't own such a bowl, you could try pressing it into a little casserole dish - or bake it flat so you can break it into chips over your salad.

Put the tortilla into the oven until it is holding it's shape, crispy, and veeery lightly browned. Just keep checking it every few minutes while your veggie ground round is browning in the frying pan.

To build your salad:

Place the tortilla bowl on a plate
Fill with shredded lettuce
Sprinkle the ground round on top
Pour the bean salad on top of that
Finish it off with a dollop of sour cream

ENJOY

This technically comes to 360.75 calories.....You can add other add-ins like shredded soy cheese or sliced olives, just be sure to adjust your calorie count accordingly.