(Almost) Raw Tacos
2013-05-19- Course: Lunch
- Yield : 12 tacos
- Servings : 4
- Prep Time : 8m
- Cook Time : 3m
- Ready In : 15m
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!
Ingredients
- 2-3 heads of romaine
- 2 cans black beans
- Bragg's Liquid Amino Acids, to taste
- Cumin, to taste
- Cayenne, to taste
- Chili powder, to taste
- 1/2 bag of frozen corn (or about 1 cup fresh)
- 24 grape tomatoes, quartered
- 1 avocado, cubed
- About 1 cup salsa
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Layer romaine leaves with black beans, then corn, then tomatoes, then avocado chunks. Drizzle salsa on top and serve.
Average Member Rating
(5 / 5)
3 people rated this recipe
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