Step 1

Heat olive oil in a large skillet over medium heat. Add onion and cook for about 2 minutes. Add the corn and continue to cook for another 3 minutes, until the onion begins to brown.

Step 2

Add cooked brown rice to the pan, along with black beans, chili powder, oregano, and salt. Stir mixture frequently and cook for about 5 minutes. Remove from heat and let cool slightly.

Step 3

Add the chopped tomatoes, salsa, and cilantro/parsley to the rice mixture. Mix to combine.

Step 4

Separate the rice mixture into bowls and top with avocado, lettuce, crumbled tortilla chips, and cilantro/parsley. Serve immediately.