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Vegetarian Taco Salad

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

Ingredients

  • 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

Instructions

  • 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.