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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.0
  • Total Fat: 9.3 g
  • Cholesterol: 10.0 mg
  • Sodium: 655.2 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 8.7 g
  • Protein: 13.5 g

View full nutritional breakdown of Veggie Taco Salad calories by ingredient
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Veggie Taco Salad

Submitted by: BUUKWORM14

Introduction

I included the original recipe, but I made it slightly differently to make it easier to take to work over the week. I mixed all the cheese in, as well as the fresh salsa. Then just plated it with some chopped romaine. I included the original recipe, but I made it slightly differently to make it easier to take to work over the week. I mixed all the cheese in, as well as the fresh salsa. Then just plated it with some chopped romaine.
Number of Servings: 6

Ingredients

    * 2 tablespoon(s) extra-virgin olive oil
    * 1 large onion, chopped
    * 1 1/2 cup(s) fresh corn kernels or frozen, thawed
    * 4 large tomatoes
    * 1 1/2 cup(s) cooked long-grain brown rice
    * 1 can(s) (15-ounce) black, kidney, or pinto beans, rinsed
    * 1 tablespoon(s) chili powder
    * 1 1/2 teaspoon(s) dried oregano, divided
    * 1/4 teaspoon(s) salt
    * 1/2 cup(s) chopped fresh cilantro
    * 1/3 cup(s) prepared salsa
    * 2 cup(s) shredded iceberg or romaine lettuce
    * 1 cup(s) shredded 2% mexican cheese blend
    * 2 1/2 cup(s) coarsely crumbled tortilla chips (Optional- not included in nutrition)
    * Lime wedges for garnish

Directions

Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano, and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa, and the remaining 1/2 teaspoon oregano in a medium bowl.

Toss lettuce in a large bowl with the bean mixture, half the fresh salsa, and 2/3 cup cheese. Serve the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

--Optional--
Serve with coarsely crumbled tortilla chips.

Number of Servings: 6

Recipe submitted by SparkPeople user BUUKWORM14.






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