Easy, Healthy Vegetarian Taco Salad Recipe

black beans

🥗Healthier: lentils

💰Cheaper: canned pinto beans

Lentils are high in protein and fiber, while pinto beans are often less expensive.

nut-based cheese

🥗Healthier: tofu

💰Cheaper: diced avocado

Tofu provides a creamy texture and is more affordable than specialty cheeses.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and cheaper.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: popcorn

Popcorn can provide a crunchy texture at a lower cost.

In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat.

Add 1 chopped large onion and 1 and 1/2 cups fresh corn or thawed frozen corn to the skillet.

Cook, stirring until the onions begin to brown, about 5 minutes.

Add 1 coarsely chopped large tomato, 1 and 1/2 cups cooked long grain brown rice, 1 15-ounce can of rinsed beans, 1 tablespoon chili powder, 1 teaspoon dried oregano, and 1/4 teaspoon salt to the skillet.

Cook, stirring frequently until the tomato cooks down, about 5 minutes, then set aside to let cool slightly.

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.

In a large bowl, place 2 cups shredded iceberg lettuce.

Add the bean mixture and half of the fresh salsa to the lettuce and toss to combine.

Sprinkle with 2 and 1/2 cups coarsely crumbled tortilla chips and 1/3 cup shredded pepper jack cheese.

Serve the salad with lime wedges and the remaining fresh salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens