Vegetarian Rice Taco Salad Recipes

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.

Steps:

• Cook meat over medium high heat until browned in large skillet, stirring to crumble.
• Add onion and garlic, cook until soft but now browned.
• Drain fat.
• Add salt, cumin, pepper and rice.
• Remove from heat and cool.
• Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
• add sour cream.
• Toss lightly.
• Serve immediately with picante sauce and corn chips if desired.

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.

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.