Lunch

Veggie Taco Salad is for Lunch.

Veggie Taco Salad takes several minutes to prepare.

Veggie Taco Salad takes several minutes to cook.

Veggie Taco Salad makes 6 servings.

The ingredients for Veggie Taco Salad are:

* 2 tablespoon(s) extra-virgin olive oil
* 1 large onion, chopped
* 1 1/2 cup(s) fresh corn kernels or frozen, thawed
* 4 large tomatoes
* 1 1/2 cup(s) cooked long-grain brown rice
* 1 can(s) (15-ounce) black, kidney, or pinto beans, rinsed
* 1 tablespoon(s) chili powder
* 1 1/2 teaspoon(s) dried oregano, divided
* 1/4 teaspoon(s) salt
* 1/2 cup(s) chopped fresh cilantro
* 1/3 cup(s) prepared salsa
* 2 cup(s) shredded iceberg or romaine lettuce
* 1 cup(s) shredded 2% mexican cheese blend
* 2 1/2 cup(s) coarsely crumbled tortilla chips (Optional- not included in nutrition)
* Lime wedges for garnish

Here is how you make Veggie Taco Salad:

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 1/4 teaspoon 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 1/2 teaspoon 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 the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.--Optional--Serve with coarsely crumbled tortilla chips.Number of Servings: 6Recipe submitted by SparkPeople user BUUKWORM14.

The nutritional information for Veggie Taco Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 292.0

• Total Fat: 9.3 g
• Cholesterol: 10.0 mg
• Sodium: 655.2 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 8.7 g
• Protein: 13.5 g

Veggie Taco Salad is Mexican cuisine.