Vegetarian Rice Bean Taco Salad Recipes

VEGETARIAN RICE-BEAN TACO SALAD

Steps:

• Set aside Tortilla salad shells, and dressing.
• Stir in water, freshly cut dill, sea salt, minced garlic, diced green pepper and beans and wild rice.
• Heat mixture to a boil and reduce heat. Simmer uncovered for 15 minutes, stirring occasionally. Set aside to cool for 15 minutes.
• Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own.
• Add cooled rice and beans mixture and toss lightly with other ingredients.
• Add evenly to eight salad taco shells and garnish with light sour cream. Place in refrigerator until ready to serve.
• SBcanning is proud to serve this nutritious meal. Yummy! Enjoy your meal.
• Healthy Recipe serves 8 people.

VEGETARIAN BEAN TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

VEGETARIAN TACO SALAD

Steps:

• Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

VEGAN TACO SALAD

Steps:

• In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.

VEGETARIAN TACO SALAD

Steps:

• 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. 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.

VEGETARIAN TACO SALAD

Steps:

• 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 (or use the Ro*tel). Add tomato 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 (or use additional salsa). 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.

VEGETARIAN RICE-TACO SALAD

Steps:

• Heat oven to 400 degrees.
• Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
• Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
• Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
• Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.