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Categories:
olive oil onions corn - fresh tomatoes brown rice black beans chili powder oregano salt cilantro freshly salsa prepared mixed salad greens pepper tortilla chips limes wedges
Viewed: 47 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil or canola oil
- 1 large onions chopped
- 1 1/2 cups corn fresh
- 4 large tomatoes ripe
- 1 1/2 cups brown rice cooked
- 15 ounces black beans 1 can, rinsed, or you can use kidney or pinto beans
- 1 tablespoon chili powder
- 1 1/2 teaspoons oregano dried
- 1/4 teaspoon salt or to taste
- 1/2 cup cilantro freshly chopped
- 1/2 cup salsa prepared
- 2 cups mixed salad greens or lettuce
- 3/4 cup monterey jack cheese or pepper Jack cheese, shredded
- 213 cups tortilla chips coarsely crumbled
- 1 x limes wedges, for garnish, optional
Method
- 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.
- Coarsely chop the remaining 3 tomatoes.
- Mix with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
- Toss mixed greens in a large bowl with the bean mixture, half the fresh salsa and 1/2 cup cheese.
- Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
