I love lettuce wraps! They surround flavorful fillings with lots of crunch while adding tons of veggie power. And if you’re counting calories, you don’t have to count the number of wraps you’re eating!
These Black Bean & Corn Romaine Tacos are a tortilla-less twist on my Taco Tuesday standby. The filling is a simple saute of black beans, onions, and corn. I topped it with my favorite pico de gallo, red cabbage for more color, and of course lots of chopped avocado!
I serve it with additional lime wedges. (The more lime, the better in my book!). I hope you enjoy this veg-tastic taco alternative. Tag me if you make it (#veegmama). I love to see you cooking my recipes!
Black Bean & Corn Romaine Tacos
Ingredients
For the filling:
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 onion chopped
- 3 Tbsp taco seasoning
For the pico de gallo:
- 4 roma tomatoes finely chopped
- 1 onion finely chopped
- 1/4 cup cilantro finely chopped
- 1 lime juiced
- salt to taste
To serve:
- 1/2 cup red cabbage chopped
- 2 avocados chopped
- 12 romaine leaves
Instructions
For the filling:
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Saute the onion in 1 Tbsp of olive oil for 3 minutes until translucent. Add the beans, corn and taco seasoning. Cook for 5 minutes until heated through.
For the pico de gallo:
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Combine all of the ingredients for the pico de gallo in a bowl. Set aside.
To serve:
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Spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado.
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Serve with lime edges.
