Wednesday, March 27, 2013

Meatless March Day #20: Taco Salad (Vegan style!)

Taco Salad is one of our favorites! and the favorite meal of our 11 year old too! So, I was a little nervous about doing a meatless version of it, but it turned out very good!  This has a very fresh taste to it from the cilantro, which I love!
vegetarian taco salad
I forgot to take a picture, but this is what it looked like!!


2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups frozen corn kernals, 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
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish

1 cup shredded pepper Jack cheese (optional-we did without)


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 cooked 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 if using. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.


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original recipe from EatingWell

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