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Vegetarian Taco Salad

posted by regnisaw@yahoo.com 10 months ago



Ingredients


2 Tbs. extra-virgin olive oil


1 large onion, chopped


1 ½ cups fresh corn kernels or frozen, thawed


4 large tomatoes


1 ½ cups Success®-Boil-in-Bag Whole Grain Brown Rice, cooked


1 (15 oz) can black, kidney or pinto beans, rinsed and drained


1 Tbs. chili powder


1 ½ tsp. dried oregano, divided


¼ tsp. salt


½ cup chopped fresh cilantro


1/3 cup prepared salsa


2 cups shredded iceberg or romaine lettuce


1 cup shredded pepper Jack cheese


2 ½ cups coarsely crumbled tortilla chips


Lime wedges for garnish


Directions


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 tsp. salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ tsp. oregano in a medium bowl. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese. Garnish with lime wedges and additional salsa, if desired.




tags:  vegetarian taco salad, rice, riviana, salads, vegetarian
 
 
 
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