Ingredients:

2 tablespoons extra-virgin olive oil

1 large onion, chopped

1 1/2 cups fresh corn kernels or frozen, thawed

4 large tomatoes

1 1/2 cups cooked long-grain brown rice (see note below*)

1 15 ounce can black, kidney or pinto beans, rinsed

1 tablespoon chili powder

1 1/2 teaspoons dried oregano, divided

1/4 teaspoon salt

1/2 cup chopped fresh cilantro

1/3 cup prepared salsa

2 cups shredded iceberg or romaine lettuce

1 cup shredded pepper Jack cheese

2 1/2 cups coarsely crumbled tortilla chips

Lime wedges for garnish

 

* To cook brown 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 heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

 

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 of 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 of 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.

 

Total servings: 6 - 1 1/2 cups/each

 

 

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