Loved it. My 3 yr old daughter gobbled it up too. We used black beans, organic canned tomatoes, did not have cornchips so omitted them, added a bit of cumin and sprinkled asiago cheese on top. I think the comments about the avocado would be a great addition! Will def make again!
Vegetarian Taco Salad
From EatingWell: May/June 2010
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
49 Reviews for Vegetarian Taco Salad
This is a wonderful recipe and lends itself to a array of variations. I made it exactly as is and used lime flavored tortilla chips..
I made this for dinner one night and it was fantastic! I added some avocado and green pepper to the mix with sour cream and it was beyond tasty.
Didn't have enough time to cook brown rice, so substituted quinoa instead. My family loved it. Didn't miss ground beef one bit.
I never thought to add a rice mixture like this to a taco salad instead of beef, but it was just as filling and much more healthy. I used canned tomatoes and added cumin and some spicy Mrs. Dash to the rice mixture for more flavor. I think this would also be really yummy with some avocado and sour cream - next time!