Nobody will miss the meat in this taco salad. The rice and beans can be made ahead and just reheated slightly before serving. I love the combination of crispy, cold lettuce with the warm bean mixture. Semi-homemade salsa really makes this dish!
Ingredients:
2 Tbsp. extra-virgin olive oil
1/2 large onion chopped
1-1/2 cups fresh or frozen whole kernel corn
1 – 12 oz. steam in bag brown rice, cooked
1 15-ounce can black beans, rinsed
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 tsp. dried oregano
Salt to taste
1/4 cup fresh cilantro
1/2 cup prepared salsa
1 Tbsp. fresh lime juice
Shredded iceberg or romaine lettuce
Shredded Pepper Jack cheese
Tortilla chips (I used Sweet/Spicy Chili Doritos)
Sour cream, lime, pickled jalapenos for garnish
Directions:
Heat oil in a large non-stick skillet over medium heat. Add onion and corn, 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, cumin, oregano and 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 lime juice in a medium bowl.
Arrange lettuce on your serving dish. Top with bean mixture, cheese and salsa. Serve with tortilla chips of your choice.
