Vegetarian taco salad

A vibrant vegetarian taco salad bursting with fresh flavors and textures. Packed full of colorful veggies, zesty herbs, and a tangy dressing. Perfect for a light 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:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion starts to turn golden, approximately 5 minutes. Roughly chop 1 tomato. Include it in the skillet along with rice, beans, chili powder, 1 teaspoon oregano, and 1/4 teaspoon salt. Cook, stirring occasionally, until the tomato breaks down, around 5 minutes. Let it cool slightly.
2. Roughly chop the remaining 3 tomatoes. Mix them with cilantro, salsa, and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Mix lettuce in a large bowl with the bean mixture, half of the fresh salsa, and 2/3 cup cheese. Serve topped with tortilla chips and the remaining cheese, along with lime wedges and the remaining fresh salsa on the side.

Summary:

• Calories: 3474 kcal
• Fat: 118 g
• Protein: 112 g
• Carbs: 513 g
• Potassium: 5300 mg
• Magnesium: 885 mg