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Name: Vegetarian Taco Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoon Extra virgin olive oil; 1 large Onion finely chopped; 1 1/2 cups Frozen corn thawed; 4 large tomatoes; 1 1/2 cups brown rice cooked; 1 can Black beans; 1 can Kidney beans; 1 can pinto beans rinsed well; 1 tablespoon Chili powder; 1 1/2 teaspoon Dried oregano; 1/2 cup Cilantro; 1/3 cup salsa; 2 cups Romaine shredded; 1 cup pepper jack cheese; 2 1/2 cups whole grain tortilla chips; Lemon wedges

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INGREDIENTS

2 tablespoon Extra virgin olive oil
1 large Onion ; finely chopped
1 1/2 cups Frozen corn ; thawed
4 large tomatoes
1 1/2 cups brown rice ; cooked
1 can Black beans
1 can Kidney beans
1 can pinto beans ; rinsed well
1 tablespoon Chili powder
1 1/2 teaspoon Dried oregano
1/2 cup Cilantro
1/3 cup salsa
2 cups Romaine ; shredded
1 cup pepper jack cheese
2 1/2 cups whole grain tortilla chips
Lemon wedges

Servings

INSTRUCTIONS

Heat 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.

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Nutrition

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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.

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Calories per serving: 610

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