Vegetarian Taco Salad

(adapted from: EatingWell.com)

This is a hands down winner. It has a little kick (it’s pretty gentle), so add more chili powder if you like a big kick. I make guacamole to accompany this, otherwise it stands on its own.

Ingredients

• 2 tablespoons organic coconut oil, an oil of your choice OR use about 1/4 c of vegetable broth
• 1 garlic clove, chopped
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels or frozen, thawed
• 4 large tomatoes (we like romas)
• 1 1/2 cups cooked long-grain brown rice (to save time, buy this in the frozen food section)
• 1 15-ounce can black, kidney or pinto beans, rinsed (we use black)
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips (we LOVE Sprouted Blues by Garden of Eaten’)
• Lime wedges for garnish (optional)

Preparation

1. Heat oil or broth in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the garlic and onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips, salsa and the remaining cheese.