I’ve served this Vegetarian Taco Salad when entertaining friends for lunch at my home. This is another one of those easy-to-serve meals that don’t require a great deal of your time when your guests are present. Prepare this ahead of time, toss everything just prior to serving and bring to the table already plated for individuals.
This Vegetarian Taco Salad recipe is especially good to have on hand if you have a vegetarian guest. It will satisfy your vegetarian guest’s needs and wow your other guests with great flavor!
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, chopped
- 1 1/2 cups corn
- 2 cans of tomatoes and green chilis
- 1 chopped tomato
- 1 1/2 cups cooked jasmine rice
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded iceberg
- 1 cup shredded pepper jack cheese
- 2 1/2 cups coarsely crumbled tortilla chips
- Lime wedges for garnish
- 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. Add tomatoes and green chilis 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.
- Coarsely chop the tomato. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
- Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. To serve, sprinkle with tortilla chips and the remaining cheese, garnish with lime wedges and offer the remaining fresh salsa at the table.