Vegetarian Taco Salad

Nobody will miss the meat in this awesome vegetarian taco salad. It’s zesty, colorful, and so delicious!


Vegetarian Taco Salad

Course vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Melissa


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion chopped
  • 1 15.25 oz can corn or 1 cup fresh corn kernels
  • 3 medium tomatoes
  • 1 1/2 cups cooked long-grain brown rice
  • 1 15- ounce can black kidney or pinto beans, rinsed
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano divided
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup prepared salsa
  • 3 cups shredded romaine lettuce
  • 1 cup shredded Colby Jack cheese
  • 2 cups coarsely crumbled tortilla chips
  • 2 avocados chopped
  • Lime wedges for garnish


  1. Heat oil in a large nonstick skillet over medium heat. Add onion, cook and stir until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with corn, rice, beans, chili powder, cumin, 1 teaspoon oregano and 1/2 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
  2. Coarsely chop the remaining 2 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, the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips, avocado, and the remaining cheese.