I love tacos. My family eats them every Tuesday. We call it Taco Tuesday! Sometimes, I like to mix it up and switch my traditional corn tortilla shell for some romaine leaves. It reduces the caloric value of the meal dramatically (leaving more room for chips and salsa!), and also adds more greens into the meal. The leaves are easy to use, and you don’t miss the crunch effect of a tortilla shell with the crispness of this lettuce leaf.
Black Bean and Corn Romaine “Tacos”
1 head of romaine lettuce, leaves washed and trimmed at the base
1 can of black beans, drained and rinsed
1 can of corn, drained
1/2 cup of white or yellow onion, finely diced
Taco seasoning to taste
1 tablespoon olive oil
Cilantro-onion salsa (chopped onion and cilantro with lime juice)
1. Heat olive oil in a large pan. When hot, add onion and saute until golden brown. Add black beans, corn and taco seasoning. Heat 2-3 minutes until heated through. Remove from heat.
2. Spoon 2-3 tablespoons of mixture onto romaine leaf. Add toppings to your liking. Top with salsa and guacamole.