Description
This tasty vegetarian taco salad is full of color and flavor. You won’t even miss the meat! You can make the rice and bean mix beforehand and then quickly put together the salad when it’s time to eat.
Ingredients
- Â Â Â Â 2 tablespoons of olive oil
- Â Â Â Â 1 big onion, chopped
- Â Â Â Â 1 1/2 cups of fresh corn kernels (you can use frozen ones too)
- Â Â Â Â 4 large tomatoes
- Â Â Â Â 1 1/2 cups of cooked brown rice
- Â Â Â Â 1 can (15 ounces) of black, kidney, or pinto beans, washed
- Â Â Â Â 1 tablespoon of chili powder
-     1 ½ teaspoons of dried oregano (split into two parts)
-     ¼ teaspoon of salt
-     ½ cup of chopped fresh cilantro
- Â Â Â Â â…“ cup of salsa
- Â Â Â Â 2 cups of shredded iceberg or romaine lettuce
- Â Â Â Â 1 cup of shredded pepper Jack cheese
-     2 ½ cups of crumbled tortilla chips
- Â Â Â Â Lime wedges for garnish
Instructions
Step1:
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and corn. Cook and stir until the onion starts to brown, about 5 minutes.
- Chop one tomato roughly and add it to the pan with the rice, beans, chili powder, 1 teaspoon of oregano, and 1/4 teaspoon of salt.
- Keep stirring until the tomato cooks down, about 5 minutes. Let it cool a bit.
Step2:
- Chop the remaining 3 tomatoes coarsely.
- Mix them with cilantro, salsa, and the remaining 1/2 teaspoon of oregano in a medium bowl.
Step3:
- Toss the lettuce in a big bowl with the bean mixture, half of the fresh salsa, and 2/3 cup of cheese.
- Serve with tortilla chips and the rest of the cheese on top.
- Offer lime wedges and the rest of the fresh salsa at the table.
Equipment
All-Clad Essentials Hard Anodized Nonstick Fry Pan
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Priority Chef Premium Stainless Steel Mixing Bowls
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American Kitchen 3-piece Premium Nonstick Skillet
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CAROTE 22pcs Pots and Pans Set Nonstick
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- You can prepare up to Step 1 ahead of time. Cover and keep in the fridge for up to 3 days. Warm it a bit before serving.
- To get corn kernels off the cob, stand the cob on its end and slice them off with a sharp knife.
- To cook rice, bring 1 cup of water and 1/2 cup of brown rice to a boil in a small saucepan. Then, reduce the heat to low, cover, and let it simmer until the water is absorbed and the rice is tender, about 40 minutes. Take it off the heat and let it sit, covered, for 10 minutes. This makes 1 1/2 cups of rice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast