Vegetarian Taco Salad

Vegetarian Taco Salad

Vegetarian Taco Salad

No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!
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Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, chopped

1 1/2 cups fresh corn kernels, or frozen and 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 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

Instructions

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 gowl wit hthe 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