Vegetarian Taco Salad
- Number of Servings: 4
Ingredients
‘2 tablespoons extra-virgin olive oil‘1 large onion, chopped‘1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed‘4 large tomatoes‘1 1/2 cups cooked long-grain brown rice (see Tip)‘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: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MELODIE1978.
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: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MELODIE1978.
Nutritional Info Amount Per Serving
- Calories: 498.6
- Total Fat: 21.8 g
- Cholesterol: 25.0 mg
- Sodium: 681.7 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 17.9 g
- Protein: 17.9 g
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