Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 large onion, chopped

  3. 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed

  4. 4 large tomatoes

  5. 1 1/2 cups cooked long-grain brown rice (see Tip)

  6. 1 15-ounce can black, kidney or pinto beans, rinsed

  7. 1 tablespoon chili powder

  8. 1 1/2 teaspoons dried oregano, divided

  9. 1/4 teaspoon salt

  10. 1/2 cup chopped fresh cilantro

  11. 1/3 cup prepared salsa

  12. 2 cups shredded iceberg or romaine lettuce

  13. 1 cup shredded pepper Jack cheese

  14. 2 1/2 cups coarsely crumbled tortilla chips

  15. Lime wedges for garnish

Instructions Jump to Ingredients ↑

  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.


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