vegetarian taco salad (can add ground turkey breast)

Ingredients:

• 2 tablespoons olive oil or sunflower oil
• 1 large onion, chopped
• 1 1/2 c fresh corn kernels (or frozen thawed)
• 4 large tomatoes
• 1 1/2 c cooked long-grain brown rice
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder (or more if desired)
• 1 1/2 teaspoon dried oregano, divided
• 1/2 c chopped fresh cilantro
• 1/3 cup prepared salsa*
• 2 c shredded iceberg or romaine lettuce
• 1 c shredded pepper jack cheese (optional)
• whole wheat tortillas
• lime wedges for garnish

Preparation:

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 and 1 teaspoon oregano.  Cook, stirring frequently, until tomato cooks down, about 5 minutes, let cool slightly.
2. Coarsely chop remaining 3 tomatoes.  Combine with cilantro, salsa and remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with bean mixture, half the fresh salsa (and cheese).  Serve with remaining salsa and lime. 

*Make fresh salsa with tomatoes, green onion, jalapeno peppers, lime, fresh cilantro, garlic powder and maybe some cracked pepper.  Fresh avocado adds a great flavor and healthy fats.  Look for recipes or prepare to your liking.  Delicious!

Serving size:  about 1 1/2 cups, makes 6 servings
Per serving:  395 calories, 17 g fat, 20 mg cholesterol, 52 g carbohydrates, 14 g protein, 9 g fiber, 774 mg potassium

Source:  www.eatingwell.com