Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn

If you like, sprinkle the tossed salad with a little chopped fresh cilantro.

Reprinted from: Cook Without a Book: Meatless Meals (c) 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 4
LEVEL: --

ingredients

  • 2 1/2 tablespoons olive oil
  • 4 flour tortillas (8-inch), pricked all over with a fork
  • Kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 4 ears of corn, shucked and halved crosswise
  • 2 to 3 romaine hearts, halved lengthwise, cored, and coarsely chopped (8 cups)
  • 1 cup grape or cherry tomatoes, halved and lightly salted
  • 1 yellow bell pepper, stemmed, cored, and cut into short, thin strips
  • 4 scallions, thinly sliced (about % cup)
  • 1 can (15.5 ounces) black beans, drained
  • 1 cup grated pepper Jack cheese (about 4 ounces)
  • Creamy Salsa Dressing
  • 1/2 cup reduced-fat sour cream, plus extra for garnish
  • 1/2 cup prepared salsa verde or tomato salsa, plus extra for serving
recipe tools

Directions

Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Use 1 1/2 tablespoons of the oil to lightly brush both sides of the tortillas; sprinkle them with salt. Arrange directly on the oven rack and bake, turning once, until crisp and golden brown, about 5 minutes on the first side and 3 minutes on the second side (use the tip of a knife to deflate any air pockets that may balloon during baking); set aside.

Mix the remaining 1 tablespoon oil with the garlic powder, cumin, and oregano and rub onto the corn to evenly coat. Sprinkle generously with salt.

Meanwhile preheat a gas grill with all burners on high for about 10 minutes. Use a wire brush to clean the grill rack, then use tongs to wipe a vegetable oil-soaked rag over it. Close the lid and return to temperature. When very hot, place the corn on the hot rack; cover and grill, turning as needed, until spotted with brown, about 10 minutes.

Combine the lettuce, tomatoes, bell pepper, scallions, black beans, and cheese in a large bowl. To make the dressing, stir together the sour cream and salsa. Add half the dressing to the salad and toss to coat. Heap a portion of salad onto each flour tortilla. Serve with ears of corn alongside. Garnish if you like with a little extra sour cream and serve with additional dressing alongside.

Reprinted from Cook Without a Book: Meatless Meals (c) 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.

Photograph by Quentin Bacon.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.