Vegetarian Taco Salad

Total Time: 30 minutes | Yield: 3 servings

Ingredients

1 tablespoon vegetable oil

1/4 large onion, chopped

3/4 cup corn kernels

2 large tomatoes, coarsely chopped, divided

3/4 cup cooked brown rice

1/2 (15-ounce) can black, kidney, or pinto beans, drained & rinsed

1/2 tablespoon chili powder

1/8 teaspoon salt

1/3 cup prepared salsa

2 cups shredded romaine lettuce or mixed greens

1/2 cup shredded cheese, divided

1 cup tortilla chips, coarsely crumbled

(Optional) lime wedges for garnish

Directions

1. Heat oil in a large skillet over medium heat. Add onion and corn. Cook, stirring until onion begins to brown, about 5 minutes. Add 1/4 of the chopped tomatoes to the pan along with the rice, beans, chili powder, and salt. Cook, stirring until tomato cooks down, about 5 minutes.

2. In a medium bowl, combine the remaining chopped tomatoes with salsa and stir.

3. Toss lettuce/greens in a large bowl with the bean mixture, salsa mixture, and 1/4 cup of the cheese. Top with tortilla chips and the remaining cheese. Garnish with lime wedges if desired.

Storage: Store leftovers in an airtight container in the fridge for up to four days.

Recipe & Photo Credit: EatingWell.com