clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Taco Salad Recipe


  • 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


  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.

Recipe Card powered byTasty Recipes