Ingredients
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2 tbsps Extra Virgin Olive Oil
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to taste Sea Salt
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1 large Organic Yellow Onion
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1 cup Organic Corn
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4 large Organic Vine Tomato
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1 cup Organic Long Grain Brown Rice
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1 can 365 Organic - Black Beansdrained
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1 tbsp 365 Organic - Chili Powder
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1 1/2 tsp Oregano
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1/2 cup Cilantro
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1/2 cup Whole Foods Fresh Pico De Gallo
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2 cups organic romain lettuce
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2 cups Late July Tortilla Chipscrushed
Directions
Credit: Eating Well
Steps
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1
Done
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Heat oil in a large nonstick skillet over medium heat. Chop the onion. 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 ¼ teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly. |
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2
Done
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Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ teaspoon oregano in a medium bowl. |
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3
Done
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Toss lettuce in a large bowl with the bean mixture and half the fresh salsa. Serve sprinkled with tortilla chips and the remaining fresh salsa. |
