Vegetarian Taco Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups corn kernels, fresh or 1 1/2 cups frozen corn, thawed
• 4 large tomatoes (i used 1 can 'original' ro*tel brand tomatoes with green chilies instead)
• 1 1/2 cups cooked long-grain brown rice
• 1 (15 ounce) can black beans, kidney beans or 1 (15 ounce) can pinto beans, rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin (optional)
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro or 1 teaspoon dried cilantro or 1 teaspoon dried parsley
• 1/3-1 cup prepared salsa (your preference)
• 2 cups shredded iceberg lettuce or 2 cups romaine lettuce
• 1 cup shredded monterey jack pepper cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• lime wedge (to garnish)

Recipe

• 1 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.
• 2 coarsely chop 1 tomato (or use the ro*tel). add tomato 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.
• 3 coarsely chop the remaining 3 tomatoes (or use additional salsa). combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
• 4 toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.