Vegetarian Taco Salad

I found this recipe at eatingwell.com.  I really loved this recipe and was very pleasantly surprised with the result.  I made a few adjustments to the original recipe. 

Vegetarian Taco Salad

1 Tablespoon extra virgin olive oil

1 Small onion, chopped

1 Cup canned, fresh, or frozen corn kernels (I used canned)

1 1/2 Cups cooked short grain brown rice (can use long grain as well)

1 (15 oz) can black, kidney, or pinto beans, rinsed (I used black)

1 1/4 Tablespoons taco seasoning (I used homemade taco seasoning)

1/4 Teaspoon dried oregano

1/2 Cup chopped fresh cilantro

Lettuce

Cheese

Tortilla chips

Lime wedges

Sour Cream

Salsa (optional)

Avocado (optional)

Directions

Cook rice first.  To cook rice, bring 1 cup water and 1/2 cup long or short-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 the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until the onion begins to brown, about 5 minutes. Add to the pan the rice, corn, beans, taco seasoning and 1/4 teaspoon oregano. until all ingredients are warmed through.

Layer a plate with lettuce, crushed tortilla chips, the rice mixture.  Top with a little cheese, cilantro, sour cream, salsa, avocado and the juice of half a lime.