Vegetarian Taco Salad

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


Vegetarian Taco Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: vegetarian
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


  • 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.
  • Coarsely chop the remaining 2 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
  • 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.
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  • Jessica C.

    A MAZ ZING!!! A new family favorite for sure! Thanks for sharing.ReplyCancel

  • Melissa Hadfield

    So glad you liked it! It’s one of our favorites too.ReplyCancel

  • This looks amazing, just pinned! Love your blog- just became a new follower!ReplyCancel

  • Amanda

    This looks yummy! How many does it serve?ReplyCancel

  • Melissa Hadfield

    Amanda, it serves 4, I just edited the recipe to state the serving number. I always forget to add that so thanks for reminding me! 🙂 Hope you enjoy this salad, it really is one of our favorites! ~MelissaReplyCancel

  • Justine

    This was soooo good. I will be making it again soon. Thank you!ReplyCancel

    • Melissa Hadfield

      I’m glad you liked it! It’s one of our favorites for sure!ReplyCancel

  • Christine

    looks yummy! any idea how many calories per serving?ReplyCancel

    • Melissa Hadfield

      Hey Christine, If you click on the “magic” button at the bottom of the recipe it will give you all the nutritional information. The entire recipe has 1,075 calories, so depending on how many servings you do will depend on the caloric amount. If you have 4 large servings there will be about 264 calories, if you do 6 servings there will be 179. Hope this helps! Thanks for stopping by!!ReplyCancel

  • Stacey O.

    This was a very quick, easy, and surprisingly delicious meal. Even my picky 5 year old nephew gobbled dinner up in record time! Definitely a keeper 🙂ReplyCancel

  • […] Camille’s recipe is excellent, but you’ll notice it calls for some fresh ingredients like cilantro, limes, and avocados. This meal is just fine without those toppings. (You can add bottled lime juice and dried cilantro if you like.) Substituting canned diced tomatoes for the fresh tomatoes is also just fine; I do it all the time. […]ReplyCancel


MyMommyStyle Meet Camille

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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Embrace the Mom You AreMy Mommy Style

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