Vegetarian Rice-Taco Salad

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READY IN: 24mins
Recipe by Dominick and Amanda

This is a tasty vegetarian dish. You won't even miss the meat! You can substitute any type of Southwestern-style dressing for the 1000 Island. I slice avocado to serve around the plate. This dish can make a very nice presentation. *The cheese can be left out and a vegan dressing can be used and it will still be delicious!

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
  3. Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
  4. Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
  5. Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.

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