These are surprisingly tasty, fresh, and filling! They're a lot of fun to make and eat. I got the idea from a friend. Ever wondered what you do for these tacos? Here's the recipe! You can even do your own variations. Enjoy!
For the shell, pull apart 12 leaves from heads of romaine (pull out the ones near the center, because they're the crunchiest). Rinse and drain over a paper towel.
For black beans: Cook in their juice in a saucepan over medium heat for a few minutes. Drain and return to saucepan. Spray with Bragg's liquid amino acids. Add cayenne, chili powder, and cumin to taste. Stir and reheat until heated through.
For frozen corn, if using: In a saucepan, bring a little layer of water to a boil. Add about a half a bag of frozen corn. Put a lid on it and simmer until warmed.
Layer romaine leaves with black beans, then corn, then tomatoes, then avocado chunks. Drizzle salsa on top and serve.
Notes
Add all your favorite salsa or avocado. Try vegan shredded cheese too.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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