INGREDIENTS
3 tbsp
extra-virgin olive oil
2 cups
thin sliced green cabbage
1
onion, chopped
2
ears fresh summer corn, kernels removed to make about 2 cups
4
large tomatoes
1/2 cup
long-grain brown rice
1 15 ounce can
black beans, rinsed and drained
1 tbsp
chili powder
1 tsp
Sriracha dry seasoning
1 1/2 tsp
dried oregano, divided
1/4 tsp
salt
1/2 cup
chopped fresh cilantro leaves
1/3 cup
prepared salsa (see recipe below)
2 cups
romaine lettuce, shredded
1 cup
shredded white cheddar cheese
3 cups
crumbled tortilla chips
1
avocado, diced and tossed with the juice from 1 lime
Lime wedges for garnish