Vegetarian Taco Salad - Big Mountain Foods

Vegetarian Taco Salad

7 Facts Everyone On A Plant Based Diet Needs To Know

Vegetarian Taco Salad
  • • 3 crumbled veggie patties
  • • 2 tablespoons extra-virgin olive oil/grape seed oil
  • • 1 large onion, chopped
  • • 1½ cups fresh corn kernels (see Tip) or frozen, thawed
  • • 4 large tomatoes
  • • 1½ cups cooked long-grain brown rice (see Tip)
  • • 1 15-ounce can black, kidney or pinto beans, rinsed
  • • 1 tablespoon chili powder
  • • 1½ teaspoons dried oregano, divided
  • • ¼ teaspoon salt
  • • ½ cup chopped fresh cilantro
  • • ⅓ cup prepared salsa
  • • 2 cups shredded iceberg/romaine lettuce/kale/mixed greens
  • • 1 cup shredded pepper Jack cheese
  • • 2½ cups coarsely crumbled tortilla chips
  • • Lime wedges for garnish
  1. • Heat oil in a large nonstick skillet over medium heat.
  2. • Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
  3. • Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and ¼
  4. teaspoon salt.
  5. • Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
  6. • Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ teaspoon oregano
  7. in a medium bowl.
  8. • Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and ⅔ cup cheese.
  9. • Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
• Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
• To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.
• To cook rice, bring 1 cup water and ½ 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. Makes 1½ cups.
Nutrition Information
Serving size: 2 Calories: 395 Fat: 17g Saturated fat: 5g Carbohydrates: 52g Sugar: 0g Sodium: 459mg Fiber: 9g Protein: 14g Cholesterol: 20mg


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