Vegetarian Taco Salad

© Dotdash Meredith. All rights reserved. Used with permission.

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.

Prep/Cook Time: 40 Minutes, Servings: 6

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1½ cups fresh corn kernels or frozen, thawed
• 4 large tomatoes
• 1½ cups cooked long-grain brown rice
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1½ teaspoons dried oregano, divided
• ¼ teaspoon salt
• ½ cup chopped fresh cilantro
• ⅓ cup prepared salsa
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2½ cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Directions

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 ¼ 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 ½ teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and ⅔ cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Nutritional Information

Per Serving: 395 Calories, Total Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 20 mg, Carbohydrates: 52 g, Fiber: 9 g, Total Sugars: 10 g, Added Sugars: 0 g, Protein: 14 g, Sodium: 459 mg, Potassium: 774 mg, Folate: 90 mcg, Calcium: 230 mg