Vegetarian Taco Salad Recipe

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Vegetarian Taco Salad
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Ingredients:

Directions:

  1. Heat oil over medium heat in large skillet. Add onion and corn; cook stirring until onion begins to brown, about 5'. Add one of the tomatoes chopped, beans, rice, chili powder, 1 tsp. orgegano, and 1/4 tsp. salt to pan. Cook, stirring frequently, until tomato breaks down, about 5'. Cool slightly.
  2. Add remaining tomatoes with cilantro, salsa and remaining oregano in med. bowl.
  3. Toss lettuce in large bowl with bean mix, half fresh salsa, and 2/3 cup cheese. Serve sprinkled with chips and remaining cheese, passing lime wedges and remaining salsa at table.
  4. Make ahead tip - can make 3 days ahead and cover and refrigerate, reheat slightly before serving
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 739.57 Kcal (3096 kJ)
Calories from fat 311.67 Kcal
% Daily Value*
Total Fat 34.63g 53%
Cholesterol 32.02mg 11%
Sodium 782.27mg 33%
Potassium 1037.68mg 22%
Total Carbs 89.08g 30%
Sugars 8.47g 34%
Dietary Fiber 9.57g 38%
Protein 22.7g 45%
Vitamin C 23.4mg 39%
Iron 2.9mg 16%
Calcium 332.4mg 33%
Amount Per 100 g
Calories 165.07 Kcal (691 kJ)
Calories from fat 69.56 Kcal
% Daily Value*
Total Fat 7.73g 53%
Cholesterol 7.15mg 11%
Sodium 174.6mg 33%
Potassium 231.6mg 22%
Total Carbs 19.88g 30%
Sugars 1.89g 34%
Dietary Fiber 2.14g 38%
Protein 5.07g 45%
Vitamin C 5.2mg 39%
Iron 0.6mg 16%
Calcium 74.2mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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