Vegetarian Taco Salad

Name: Vegetarian Taco Salad
Cook time: 40 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed; 4 large tomatoes; 1 1/2 cups cooked long-grain brown rice (see Tip); 1 15-ounce can black, kidney or pinto beans, rinsed; 1 tablespoon chili powder; 1.5 teaspoons dried oregano, divided; 0.25 teaspoon salt; 0.5 cup chopped fresh cilantro; 0.33333331346512 cup prepared salsa; 2 cups shredded iceberg or romaine lettuce; 1 cup shredded pepper Jack cheese; 2.5 cups coarsely crumbled tortilla chips; Lime wedges for garnish

Instructions

Cook:40min

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.

Updated at: Wed, 29 Jan 2025 12:05:03 GMT