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Carved pumpkins with 'VegSoc' carved into rightmost pumpkin.

  • Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 1/2 sweet corn
  • 4 large tomatoes
  • 1 1/2 cups cooked rice
  • 1 can black, kidney or pinto beans, rinsed
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano, divided
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh corriander
  • 1 can chopped tomatoes
  • 2 cups shredded lettuce
  • 1 cup cheese
  • 2 1/2 cups coarsely crumbled tortilla chips
  • Lime wedges for garnish
 

Method

  1. Heat the oil in a large nonstick pan.
  2. Add onion and corn; cook, stirring for about 5 minutes. Add one tomato, rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook stiring frequently for about 5minutes.
  3. Coarsely chop the remaining 3 tomatoes. Combine with corriander, chopped tomatoes and the remaining 1/2 teaspoon oregano in a medium bowl.
  4. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa mix and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

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