Vegetarian Taco Salad

(from kylerhea’s recipe box)

From the Eating Well
fast & Flavorful Meatless Meals cookbook

Source: Eating Well

Serves 6 people

Categories: Beans, June2012, Salads, Summer, Tex-Mex, Whole Grains


  • 2 Tbs EVOO
  • 1 large onion, chopped
  • 1 1/2 cups fresh corn kernels or frozen, thawed
  • 4 large tomatoes, divided
  • 1 1/2 cups cooked long-grain brown rice
  • 1 15-ounce can black, kidney or pinto beans, rinsed
  • 1 Tbs chili powder
  • 1 1/2 tsp dried oregano, divided
  • 1/4 tsp 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, divided
  • 2 1/2 cups coarsely crumbled tortilla chips
  • Lime wedges for garnish


  1. 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 the rice, beans, chili powder, 1 tsp oregano and salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

  2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 tsp oregano in a medium bowl.

  3. 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, passing lime wedges and the remaining fresh salsa at the table.

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