Healthy Recipes: Vegetarian Taco Salad

Producir: 6 servings, about 1 1/2 cups each

Porciones: 6

Tiempo de preparación: 40 minutos

Tiempo Total: 40 minutos

Para seguir adelante: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.

Descripción de la receta:

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.

Ingredientes de la receta:

1. 2 cucharadas de aceite de oliva virgen extra
2. 1 large onion, chopped
3. 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
4. 4 large tomatoes
5. 1 1/2 cups cooked long-grain brown rice (see Tip)
6. 1 15-ounce can black, kidney or pinto beans, rinsed
7. 1 tablespoon chili powder
8. 1 1/2 teaspoons dried oregano, divided
9. 1/4 cucharadita de sal
10. 1/2 cup chopped fresh cilantro
11. 1/3 cup prepared salsa
12. 2 cups shredded iceberg or romaine lettuce
13. 1 cup shredded pepper Jack cheese
14. 2 1/2 cups coarsely crumbled tortilla chips
15. Lime wedges for garnish

Pasos de la receta:

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

Consejos y notas de recetas:

1. Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.
2. To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

Nutrición de la receta:

Por porción: 395 calories; 17 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 52 g carbohydrate; 0 g added sugars; 14 g protein; 9 g fiber; 459 mg sodium; 774 mg potassium

Bono de Nutrición: Vitamin A & Vitamin C (38% daily value), Calcium & Folate (23% dv), Potassium (22% dv), Magnesium (21% dv), Calcium (23% dv), Iron (15% dv).

3 porciones de carbohidratos

Intercambios: 3 1/2 starch, 1 vegetable, 1 lean meat, 2 fat