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. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. 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 remainig fresh salsa at the table.
Make Ahead Tip: Prepare through step 1, cover and refrigerate up to 3 days; reheat slightly before serving.
Kitchen Tips: To remove corn kernels from the cob, stand and ear of corn on its stem end and slice the kernels off with a sharp knife.
4. To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered for 10 minutes. Make 1 1/2 cups.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 326 (39%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 19.6mg||6 %|
|Sodium 693mg||24 %|
|Potassium 1074.4mg||28 %|
|Total Carbohydrate 113.5g||33 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 96g|
|Protein 23.8g||34 %|
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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: 834
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