Vegetarian Taco Salad
No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!
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
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
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
Vegetarian Taco Salad
No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!
Directions
Print
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
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
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