Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by nancy baggett for eatingwell.
15 ounce 1 can black, kidney or pinto beans, rinsed
1 tablespoon Chili powder
1.5 teaspoon Dried Oregano, Divided
0.25 teaspoon Salt
0.5 cup Chopped Fresh Cilantro
0.33000000000000007 cup Prepared Salsa
2 cup Shredded iceberg or romaine lettuce
1 cup Shredded Pepper Jack Cheese
2.5 cup Coarsely crumbled tortilla chips
Nutrition value
520
calories per serving
8 g Fat22 g Protein87 g Carbs24 g FiberOther
Current Totals
8 g Fat
22 g Protein
87 g Carbs
24 g Fiber
MacroNutrients
Carbs
87 g
Protein
22 g
Fiber
24 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
234 mg
Iron
11 mg
Vitamin A
2188 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
325 mcg
Vitamin B12
0 mcg
Vitamin C
53 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
229 mg
Manganese
2 mg
Phosphorus
420 mg
Selenium
17 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
