Zesty Vegetarian Taco Salad

May 31, 2013

693

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

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

1. 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,...
See the full directions on my site

Nutritions

Calories
1737

Sodium
1084mg
45% DV

Fat
108g
167% DV

Protein
14g
29% DV

Carbs
58g
19% DV

Fiber
11g
47% DV