Black Bean & Corn Romaine Tacos

Makes 12 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:

  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.
  2. While the filling cooks, combine all of the ingredients for the pico de gallo in a bowl. Set aside.
  3. To serve, spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado. Serve with lime wedges.

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