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Black Bean & Corn Romaine Tacos
|Updated Jan 3, 2020
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:
- 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.
- While the filling cooks, combine all of the ingredients for the pico de gallo in a bowl. Set aside.
- 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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