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Vegetarian Taco Salad

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No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels, or frozen and thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 15 ounce can black, kidney, or pinto beans; rinsed
1 tablespoon chili powder
1 1/2 teaspoons 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

Instructions

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 gowl wit hthe 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
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