Vegetarian Taco Salad Recipe
Recipe By EatingWell
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.
4.7
26 Rating -
Rate
Vegdiet
2hr total
2hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetarian Taco Salad Recipe
- 0.33 tablespoon Extra virgin olive oil
- 0.17 Large onion chopped
- 1/4 cup Fresh corn kernels or frozen, thawed
- 0.67 Large Tomatoes
- 1/4 cup Cooked long grain brown rice
- 2.50 ounce 1 can black, kidney or pinto beans, rinsed
- 0.17 tablespoon Chili powder
- 1/4 teaspoon Dried Oregano, Divided
- 1/25 teaspoon Salt
- 0.08 cup Chopped Fresh Cilantro
- 0.06 cup Prepared Salsa
- 0.33 cup Shredded iceberg or romaine lettuce
- 0.17 cup Shredded Pepper Jack Cheese
- 0.42 cup Coarsely crumbled tortilla chips
Nutrition
value
value
520
calories per serving
8 g Fat22 g Protein87 g Carbs24 g FiberOther
Current Totals
- Fat8g
- Protein22g
- Carbs87g
- Fiber24g
MacroNutrients
- Carbs87g
- Protein22g
- Fiber24g
Fats
- Fat8g
Vitamins & Minerals
- Calcium234mg
- Iron11mg
- Vitamin A2188mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9325mcg
- Vitamin B120mcg
- Vitamin C53mg
- Vitamin E2mg
- Copper1mcg
- Magnesium229mg
- Manganese2mg
- Phosphorus420mg
- Selenium17mcg
- Zinc4mg
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
Recipe By EatingWell