Black Bean & Corn Romaine Tacos

Black Bean & Corn Romaine 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.