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Try this veggie twist on Taco Tuesday. These tortilla-less Black Bean & Corn Romaine Tacos surround a savory filling with lots of crunch. With fresh pico de gallo, red cabbage and avocado, these lettuce tacos add lots of plant-power to Taco Tuesday!

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:

  1. 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:

  1. Combine all of the ingredients for the pico de gallo in a bowl. Set aside.

To serve:

  1. Spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado.

  2. Serve with lime edges.