Meatless Monday Taco Salad

• Vegetarian

• Produce

  • 1 Avocado
  • 1 15-ounce can Black beans
  • 1/2 cup Cilantro, fresh leaves
  • 2 ears Corn, fresh summer
  • 2 cups Green cabbage, thin
  • 1 Lime, wedges
  • 1 Onion
  • 1 1/2 tsp Oregano, dried
  • 2 cups Romaine lettuce
  • 4 Tomatoes, large

• Condiments

  • 1/3 cup Salsa, prepared

• Pasta & Grains

  • 1/2 cup Brown rice, long grain

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/4 tsp Salt
  • 1 tsp Sriracha dry seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Snacks

  • 3 cups Tortilla chips

• Dairy

  • 1 cup White cheddar cheese

Found on savingdessert.com

Description

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups thin sliced green cabbage
• 1 onion, chopped
• 2 ears fresh summer corn, kernels removed to make about 2 cups
• 4 large tomatoes
• ½ cup long-grain brown rice
• 1 15-ounce can black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon Sriracha dry seasoning
• 1½ teaspoons dried oregano, divided
• ¼ teaspoon salt
• ½ cup chopped fresh cilantro leaves
• ⅓ cup prepared salsa (see recipe below)
• 2 cups romaine lettuce, shredded
• 1 cup shredded white cheddar cheese
• 3 cups crumbled tortilla chips
• 1 avocado, diced and tossed with the juice from 1 lime
• Lime wedges for garnish
• 2 cups chopped tomatoes
• ½ small red onion, sliced
• 1 jalapeno, seeds and ribs removed, rough chopped
• 1 Serrano pepper, seeds and ribs removed, rough chopped
• ¼ cup fresh cilantro leaves
• 2 cloves garlic, peeled and crushed
• Juice from 2 limes
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ½ teaspoon granulated sugar

Directions

• Place the rice in a medium saucepan and cover with 1 cup of water. Bring the rice and water to a boil over high heat. Stir and reduce the heat to low, cover and cook for about 35-45 minutes or until all water has been absorbed. Uncover, cool slightly and set aside.
• Pour the olive oil in a large non-stick skillet and place over medium heat. Add the chopped onion and corn kernels and cook, stirring occasionally, for about 5 minutes.
• Add the shredded cabbage and sauté for a few minutes or until the cabbage starts to wilt. Coarsely chop 1 tomato and add it to the corn mixture along with the black beans, cooked rice, chili powder, Sriracha seasoning, 1 tablespoon water, 1 teaspoon oregano and salt. Cook, stirring occasionally, for 5 minutes or until the tomatoes start to break down. Add another tablespoon of water if the mixture seems dry. Remove from the heat and cool slightly.
• Chop the last 3 tomatoes and place in a medium bowl. Add the cilantro, prepared salsa, and ½ teaspoon oregano.
• In a large bowl toss the lettuce with the bean mixture together until combined. Add half the salsa and half the grated cheese.
• Serve topped with crumbled tortilla chips, diced avocado, and shredded cheese. Garnish with lime wedges and pass around the remaining salsa.
• In the bowl of a food processor, combine the onion, peppers and garlic. Process until chopped. Add the tomatoes, lime juice, cilantro, cumin, sugar and salt. Pulse until mixture is combined, but still slightly chunky. Store in an airtight container.