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Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled a
6 Servings
- 40 min -
eatingwell.com
Servings:
6
| Calories:
439
| Total Fat:
19g
| Chol:
18mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
19g
29 %
Sat Fat
5g
25 %
Total Carb
58g
19 %
Fiber
9g
36 %
Sugars
7g
---
Cholesterol
18mg
6 %
Sodium
659mg
27 %
Protein
15g
29 %
Calories:
40% Others combined
29% Tortilla chips
16% Shredded pepper Jack cheese
13% Pinto beans
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice (see Tip)
1 15 ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish
Directions :
View recipe
directions
on eatingwell.com
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Vegetarian Taco Salad
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