6 Servings Dairy-Free
Fresh corn is delicious in this salad, but you could substitute 2 cups canned corn if time is tight. You can also use the spicy filling to make tacos-fold fat-free tortillas in half and bake at 350F until crunchy. Stuff with the vegetarian taco "meat" mix and top with shredded lettuce, tomatoes and soy cheese.
Bring large pot of water to a boil. Add corn and cook for 2 minutes; drain. When cool enough to handle, using serrated knife, cut kernels from cob. In large bowl, combine corn, jicama if using, black beans, red pepper and cilantro. Cover and refrigerate until ready to assemble. Rinse and dry romaine, saving dark green outer leaves for another use. Shred romaine, place in another large bowl and refrigerate.
Taco "meat": Preheat oven to 350F. Spray large skillet with cooking spray. Add diced onion and cook over low heat until tender, stirring occasionally, about 5 minutes. Add soy "meat, " breaking it up with spoon. Stir in tomatoes with liquid, chilies, cumin, chili powder, and granulated garlic and onion. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Place tortillas directly on oven rack and bake until crispy and golden brown, 8 to 10 minutes. Place 1 tortilla on each of 6 plates.
Add 2 tablespoons of Chili-Lime Dressing to romaine and toss to coat. Divide romaine among tortillas. Pour some remaining dressing over corn and black bean mixture, toss to blend and spoon over romaine. Place small mound of taco "meat" in center of each salad. Sprinkle with scallions and serve.
Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and
Per Taco: 327 Cal.; 16G Prot.; 2G Total Fat (0 Sat. Fat); 62G Carb.; 0 Chol.; 568MG Sod.; 11 Fiber