Vegetarian Taco Salad Recipe

• 2 tablespoons Ranch Dressing (recipe link in intro)
• 1 teaspoon taco seasoning mix
• 1/2 cup sour cream
• Hot sauce (optional)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• Kosher salt to taste
• 1 garlic clove, minced
• 1 (15-ounce) can pinto beans, drained
• 1 (15-ounce) can black beans, drained
• 1 (15-ounce) can kidney beans, drained
• 1 medium-sized ripe tomato, diced
• 1 cup frozen corn
• 1/2 jalapeno pepper, seeded, in small dice
• Freshly ground black pepper, to taste
• Small, inner romaine lettuce leaves
• Shredded cheese (cheddar, Monterey Jack, or a mix)
• Tortilla chips, for serving

1. In a small bowl, whisk the Ranch Dressing with the taco seasoning mix, sour cream, and optional hot sauce; set aside.
2. (If youre not planning to use the dressing right away, cover and store it in the fridge).
3. Set a large nonstick flying pan over medium heat and add the olive oil.
4. When its warm, after about 1 minute, add the onion and a pinch of salt.
5. Cook until the onion is translucent, 5 to 7 minutes.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Add the three beans, the tomato, corn, and jalapeno.
8. .jpgCook, stirring frequently, until heated through and well combined, 7 to 10 minutes.
9. Remove from the heat and taste, seasoning with black pepper and additional salt as needed.
10. Cool this mixture slightly, 5 to 10 minutes.
11. To serve, transfer the bean mixture so a serving bowl or deep platter.
12. Serve warm, topped with the romaine, shredded cheese, and a drizzle of dressing.
13. Tortilla chips on the side.

dressing, taco, sour cream, sauce, olive oil, yellow onion, kosher salt, garlic, pinto beans, black beans, kidney beans, tomato, frozen corn, pepper, freshly ground black pepper, cheese, tortilla chips

Taken from www.chowhound.com/recipes/vegetarian-taco-salad-31739 (may not work)