Vegetarian Taco Salad

From eatingwell.com

• 2 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 C. fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 C. cooked long-grain brown rice (see Tip)
• 1 (15-oz) can black, kidney or pinto beans, rinsed
• 1 Tbsp. chili powder
• 1 1/2 tsp. dried oregano, divided
• 1/4 tsp. salt
• 1/2 C. chopped fresh cilantro
• 1/3 C. prepared salsa
• 2 C. shredded iceberg or romaine lettuce
• 1 C. shredded pepper Jack cheese
• 2 1/2 C. coarsely crumbled tortilla chips
• Lime wedges for garnish

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 tsp. oregano and 1/4 tsp. salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

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.

Servings: 6 
Serving Size: About 1 1/2 Cups
Calories per serving:  395