Try this Vegetarian Taco Salad recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large nonstick skillet over medium heat; add onion and corn. Cook stirring until the onion begins to brown, about 5 min. Coarsely chop 1 tomato; add it to the pan along with cooked rice, beans, chili powder, 1 tsp oregano. cook stirring frequently until the tomato cooks down, about 5 minutes; let cool slightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (596g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 610 | ||
Calories from Fat: 154 (25%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 17.1g | 23 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 1033.5mg | 36 % | |
Potassium 1340.8mg | 35 % | |
Total Carbohydrate 94.2g | 28 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 73.2g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 610
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.