Lentil taco salad
Indulge in a delectable Lentil Taco Salad bursting with vibrant flavors and textures. A mouthwatering fusion of fresh vegetables, zesty spices, and protein-packed lentils. Perfect for a nutritious and satisfying meal.
Ingredients:
- 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 ½ teaspoons dried oregano, divided
- ¼ teaspoon salt
- ½ cup chopped fresh cilantro
- ⅓ cup prepared salsa
- 2 cups shredded iceberg or romaine lettuce
- 1 cup shredded pepper Jack cheese
- 2 ½ cups coarsely crumbled tortilla chips
- Lime wedges for garnish
Instructions:
- Heat oil in a spacious non-stick pan over medium flame. Put in the diced onion and corn; stir occasionally until the onion starts to c chop and change color, approximately 5 minutes. Cut one tomato into large pieces. Include it into the pan along with rice, beans, chili powder, 1 teaspoon of oregano, and a 1/4 teaspoon of salt. Keep stirring frequently until the tomato softens, for about 5 minutes. Let it cool down a little.Chop the remaining 3 tomatoes into big chunks. Mix them with cilantro, salsa, and the remaining 1/2 teaspoon of oregano in a moderate-sized bowl.Mix lettuce in a big bowl with the bean concoction, half of the fresh salsa, and 2/3 cup of cheese. Present it with sprinkles of tortilla chips and the remaining cheese, offer lime wedges and the remainder of the fresh salsa at the table.
Summary:
- Calories: 2284 kcal
- Fat: 54 g
- Protein: 113 g
- Carbs: 350 g
- Potassium: 4696 mg
- Magnesium: 516 mg