Cook Time:40 minsTotal Time:40 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1large onion, chopped1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed4large tomatoes1 1/2 cups cooked long-grain brown rice (see Tip)1 15-ounce can black, kidney or pinto beans, rinsed1tablespoonchili powder1 ½teaspoonsdried oregano, divided¼teaspoonsalt½cupchopped fresh cilantro⅓cupprepared salsa2cupsshredded iceberg or romaine lettuce1cupshredded pepper Jack cheese2 ½cupscoarsely crumbled tortilla chipsLime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1large onion, chopped
1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
4large tomatoes
1 1/2 cups cooked long-grain brown rice (see Tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1tablespoonchili powder
1 ½teaspoonsdried oregano, divided
¼teaspoonsalt
½cupchopped fresh cilantro
⅓cupprepared salsa
2cupsshredded iceberg or romaine lettuce
1cupshredded pepper Jack cheese
2 ½cupscoarsely crumbled tortilla chips
Lime wedges for garnish
DirectionsHeat 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.TipsMake Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.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.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.Originally appeared: EatingWell Magazine, May/June 2010
Directions
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.TipsMake Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.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.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.
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.
Tips
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
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.
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.
Originally appeared: EatingWell Magazine, May/June 2010
Rate ItPrint
Nutrition Facts(per serving)392Calories16gFat52gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
