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photo Vegetarian Taco Salad Recipe | Say Mmm

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
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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
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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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