Taco Salad is a favorite for most people.
Also, you can spice it up with the addition of your favorite hot sauce or adding some diced jalapenos.
Vegetarian Taco Salad
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 lettuce
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish
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 one 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 three 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 and half the fresh salsa . Serve sprinkled with tortilla chips and then garnish with lime wedges and the remaining fresh salsa.
Yield : 6 servings, about 1 1/2 cups each
Nutritional Information (per serving):
Fat: 12 g
Cholesterol: 10 mg
Protein: 14 g
Carbohydrates: 52 g
Sodium: 400 mg
Fiber: 9 g