Chopped Salad Taco


These chopped salad tacos are loaded with six fresh ingredients. No cooking required to make this delicious Mexican recipe.

Total Time:
20 mins
8 soft-shell tacos


  • 1 15-16 ounce can pinto beans, drained but not rinsed

  • 2 ears fresh sweet corn, kernels cut from cob (1 cup)

  • 1 cup chopped zucchini

  • 1 8 ounce container prepared guacamole or 1 cup homemade guacamole

  • 8 6 inch flour tortillas

  • ½ cup bottled salsa


  1. In a medium bowl stir together beans, corn, and zucchini.

  2. Spread about 2 tablespoons of the guacamole onto each tortilla. Top with vegetable mixture and salsa. Fold in half to serve.

    Chopped Salad Taco
    Andy Lyons

Nutrition Facts (per serving)

440 Calories
16g Fat
60g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 440
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Sodium 1049mg 46%
Total Carbohydrate 60g 22%
Total Sugars 7g
Protein 15g
Vitamin C 10.6mg 53%
Calcium 179mg 14%
Iron 3.5mg 19%
Potassium 459mg 10%
Folate, total 71.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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