Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • ¼ cup red onion (diced (omit if using a salsa with lots of onion))
  • 2 cups cooked brown rice (I like to do this a day or two before or use frozen cooked rice)
  • 1 15 ounce can of black beans (drained and rinsed)
  • 1 cup frozen sweet corn (or canned that is drained and rinsed)
  • ¾ cup chunky salsa
  • 2 Roma tomatoes (diced)
  • 3 cups lettuce (finely chopped, such as iceberg or romaine lettuce)
  • 1 cup shredded reduced fat Mexican blend cheese
  • ¼ cup fresh cilantro (chopped)
  • 1 bag of Tortilla Chips
  • 1 avocado (sliced for garnish)

Instruction

  • On the stove top in a large frying pan, heat olive oil and onions on medium-high for about 2 minutes or until translucent.
  • Add the cooked rice, beans, and corn, and heat for about 3-5 more minutes, stirring consistently, or until warm or rice is thawed if using frozen rice.
  • Remove from the heat and add salsa, tomatoes, lettuce, cheese, and cilantro. Mix to combine all ingredients. Serve right away garnished with avocado and a side of tortilla chips.