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You are here: Home / Recipes / Vegetarian Taco Salad Recipe

Vegetarian Taco Salad Recipe

July 8, 2013 by Briana Carter

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vegetarian taco salad

As I was searching for a recipe idea for vegetarian taco salad mixture, I came across this delicious sounding recipe from Eating Well. I love that this mixture can be made ahead of time to save time for us busy families during the week.

While, I prefer it eat it without meat, I added taco ground beef to my husband’s salad along with the vegetarian rice mixture. It was a hit!

This is also a nice dinner to stay under 400 calories while getting 14 grams or so of protein and a high amount of vitamin C, iron, dietary fiber! I use Calorie Count to analysis my recipes.

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Vegetarian Taco Salad Recipe

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Ingredients

Scale
  • 2 tablespoon oil
  • 1 1/2 cups corn kernels
  • 5 tomatoes (I prefer Roma)
  • 1 1/2 cups cooked rice (I use Minute Brown Rice)
  • 1 15 oz can of pinto beans (or use black beans or kidney!)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/2 cup cilantro, chopped
  • 1/3 cup salad
  • Romaine Lettuce
  • Pepper Jack Cheese
  • Onion, diced
  • Tortilla Chips or Tortilla Strips

Instructions

  1. Heat oil in a skillet. Add corn. Cook for about 5 minutes.
  2. Coarsely chop two Roma tomatoes and add to the pan.
  3. Add rice, beans, chili powder, 1 teaspoon oregano, and salt to the pan and cook for about 5 more minutes.
  4. Coarsely chop remaining tomatoes.
  5. Combine tomatoes, cilantro, salsa, and remaining oregano in a bowl. (Add your diced onions at this time. Or if you have a onion-phobe in your household, leave them on the side.)
  6. At this point you can combine all the ingredients including the cheese and the tortilla chips in a large bowl or you can leave it as a DIY Taco Bar, which is what I prefer to do.

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Comments

  1. flat iron reviews 2014

    August 28, 2014 at 6:25 am

    This post is really a nice one it helps new internet users, who are wishing for blogging.

  2. timi

    July 10, 2013 at 8:38 am

    how many servings in this recipe?

    • Briana Carter

      July 10, 2013 at 10:03 am

      I think I used 6 servings but actually it was probably more like 8 the way I used it for salads! HTH!

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