Vegetarian Taco Salad (Low Calorie Options)

This is an excellent recipe! It’s filling and full of flavor! I wasn’t sure if I was going to like it, but I didn’t… I LOVED it! I was so impressed by the amount of flavor that this recipe has! It’s just so good! The only change I made was that I added a few teaspoons of Tabasco Sauce to give it a little kick and some added flavor.
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1-1/2 cups fresh corn kernels (see Tip) or frozen, thawed
  • 4 large tomatoes
  • 1-1/2 cups cooked long-grain brown rice (see Tip)
  • 1-15-ounce can black, kidney or pinto beans, rinsed
  • 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 iceberg or romaine lettuce
  • 1 cup shredded pepper Jack cheese
  • 2-1/2 cups coarsely crumbled tortilla chips
  • Lime wedges for garnish
  1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the 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 and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

*Save Calories by leaving the chips out! You won’t even notice the difference)

4 thoughts on “Vegetarian Taco Salad (Low Calorie Options)”

  1. I think I'll try it without the chips. Really salty food bothers me because I've been watching my sodium intake so closely. I've retrained my taste buds and dislike salt! The recipe looks great!


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