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Vegetarian Taco Salad

  • 6servings
  • 40minutes
  • 395calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 1 large onion , chopped

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

  4. 4 large tomatoes

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

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

  7. 1 tablespoon(s) chili powder

  8. 1 1/2 teaspoon(s) dried oregano , divided

  9. 1/4 teaspoon(s) salt

  10. 1/2 cup(s) chopped fresh cilantro

  11. 1/3 cup(s) prepared salsa

  12. 2 cup(s) shredded iceberg or romaine lettuce

  13. 1 cup(s) shredded pepper Jack cheese

  14. 2 1/2 cup(s) 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.

  4. Exchanges: 3 1/2 starch, 1 vegetable, 1 lean meat, 2 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A and Vitamin C (38% daily value), Calcium and Folate (23% dv), Potassium (22% dv), Magnesium (21% dv), Calcium (23% dv), Iron (15% dv).

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