Black Bean Lettuce Tacos (QUICK)
Taco ‘bout awesome! This recipe version is corn free! Clearly, black beans nearly steal the show tonight, but then...we make a crispy taco shell from fresh romaine lettuce leaves! Romaine lettuce wraps are a fantastic way to replace bread or tortillas from time-to-time. You can use any large leaf lettuce, or, if you’re feeling adventurous, try kale, collard greens or chard. Simple meals like this - that feature whole grains, legumes and vegetables - are just the fuel your body needs!
5387 people are cooking this- Frozen brown rice2 cups
- No-salt canned black beans1 can
- Cumin1 tsp
- Salt-free chili powder1 tsp
- Romaine lettuce1 head
- Red bell pepper2
- Olive oil2 tsps
- Cayenne pepper1⁄4 tsp
- Avocado1⁄2
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Cook the frozen brown rice according to the directions on the package.
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Drain and rince the canned black beans. In a pan or wok, warm the beans over low heat with the cumin, chili powder, and even cayenne pepper, salt and pepper to taste. Add a little bit at a time and tasting before adding more.
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Produce Prep: Rinse the romaine lettuce to remove any dirt and pat dry with a paper towel. Rinse your red pepper, remove the stem and seeds and dice it into small pieces. When the frozen brown rice and beans are warm, mix them together with olive oil and taste again. (Omit the oil to make this recipe oil-free.)
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Fill the romaine lettuce leaves with brown rice, beans, and red peppers. Enjoy!
Note: Romaine lettuce might run out at the grocery store. Any other lettuce leaves are a great vehicle for these tacos, too!
