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Easy, Healthy Vegetarian Taco Salad Recipe

You'll never miss the meat in this healthy vegetarian taco salad recipe. Filled with brown rice, beans, cheese and fresh veggies and served with lime wedges and fresh salsa, it has fewer calories and saturated fat than a typical restaurant version.

This colorful Vegetarian Taco Salad is healthier than the one you'd get at a restaurant thanks to whole-grain brown rice, a judicious use of cheese and fresh salsa standing in for caloric dressing. First, in a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 1 chopped large onion and 1-1/2 cups fresh corn or thawed frozen corn. Cook, stirring, until the onions begin to brown, about 5 minutes. Then, add 1 coarsely chopped large tomato, 1-1/2 cups cooked long-grain brown rice, 1 15-ounce can of beans, rinsed, 1 tablespoon chili powder, 1 teaspoon dried oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Set aside to let cool slightly. Next, in a medium bowl, make a fresh salsa by combining 3 coarsely chopped tomatoes, 1/2 cup chopped fresh cilantro, 1/3 cup salsa and 1/2 teaspoon oregano. Now, place 2 cups shredded iceberg lettuce in a large bowl, add the bean mixture, half the fresh salsa and 2/3 cup shredded pepper Jack cheese. Toss to combine, then sprinkle with 2-1/2 cups coarsely crumbled tortilla chips and 1/3 cup shredded pepper Jack cheese. Serve this healthy Vegetarian Taco Salad with lime wedges and the remaining fresh salsa. Find this recipe and more healthy recipes on eatingwell.com.
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