Vegetarian Taco Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 2 tablespoons extra-virgin olive oil * 1 large onion, chopped * 1 1/2 cups fresh corn kernels or frozen, thawed * 4 large tomatoes * 1 1/2 cups cooked long-grain brown rice * 1 15-ounce can black, kidney or pinto beans, rinsed * 1 tablespoon chili powder * 1 1/2 teaspoons dried oregano, divided * 1/4 teaspoon salt * 1/2 cup chopped fresh cilantro * 1/3 cup prepared salsa * 2 cups shredded iceberg or romaine lettuce * 1 cup shredded pepper Jack cheese * 2 1/2 cups coarsely crumbled tortilla chips * Lime wedges for garnish
1. 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.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Serving Size: Makes 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MORTUARYMOMMA.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Serving Size: Makes 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MORTUARYMOMMA.
Nutritional Info Amount Per Serving
- Calories: 387.3
- Total Fat: 18.2 g
- Cholesterol: 31.3 mg
- Sodium: 527.1 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 5.9 g
- Protein: 15.6 g
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