Vegetarian Taco Salad

* 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.