Vegetarian Taco Salad
www.eatingwell.com
www.eatingwell.com

Vegetarian Taco Salad
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Ingredienser

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1½ cups fresh corn kernels (see Tip) or frozen, thawed
  • 4 large tomatoes
  • 1½ cups cooked long-grain brown rice (see Tip)
  • 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

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