Vegetarian Taco Salad

posted by 10 months ago


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


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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