This is a very simple recipe
that would be easy to make for a large crowd. I used shredded cabbage rather
than lettuce.
Ingredients
2 tablespoons oil
1 large onion, chopped
1 1/2 cups fresh corn kernels or frozen, thawed
4 large tomatoes
2 tablespoons oil
1 large onion, chopped
1 1/2 cups fresh corn kernels or frozen, thawed
4 large tomatoes
½ jicima cut with cone#2
1 1/2 cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded romaine lettuce or cabbage
1 cup or daiya Cheddar dairy free cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish
Preparation
Preheat 11 inch skillet add oil 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.
Chop cabbage with cone #4 and place in a large bowl with the bean mixture, half the fresh salsa and the cheese. Serve sprinkled with tortilla chips , serve with lime wedges and the remaining salsa.
1 1/2 cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded romaine lettuce or cabbage
1 cup or daiya Cheddar dairy free cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish
Preparation
Preheat 11 inch skillet add oil 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.
Chop cabbage with cone #4 and place in a large bowl with the bean mixture, half the fresh salsa and the cheese. Serve sprinkled with tortilla chips , serve with lime wedges and the remaining salsa.
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