Lettuce Tacos
This recipe can be made as simple as you'd like using whatever you have available at the time. I like to load them up as much as I would a tortilla taco which can be troublesome if you don't have the proper lettuce. I recommend a butter or strong leafy lettuce so that you are able to pick them up. For this batch I only had romaine available so I made it work and then used a fork and knife when it got messy.
Ingredients:
- 1 cup Trader Jo's veggie chorizo
- 2-3 tablespoons sour cream
- 2-3 tablespoons hot sauce (optional)
- 1 can organic black beans rinsed
- 1 cup vegetable stock or water (for black beans)
- 1/2 tsp garlic powder (for black beans)
- 2-3 tablespoons extra virgin olive oil
(peppers & onion mix)
- 1 red onion sliced
- 1 red or green bell pepper sliced
- 1 cup mushrooms sliced
- 1 tablespoon of taco seasoning (see mix ingredients)
(simple corn relish)
- 1 cup fresh corn
- 1/2 small red onion diced
- 1 avocado diced
- 1 tablespoon vinegar
- salt/pepper
- 1 teaspoon fresh garlic or powder
- 1 teaspoon fresh cilantro chopped (optional)
(taco seasoning)
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 teaspoon oregano
- 1 tsp chili pepper
- 1 tsp garlic powder
Directions:
- In a large skillet heat olive oil over medium and add peppers and onions mix, stirring occasionally
- Add taco seasoning, mixing occasionally until onions are tender
- In a separate large mixing bowl, add all corn relish ingredients, mix well and cover. Set aside covered in refrigerator until you are ready to serve
- In a small pot over medium heat add black beans, vegetable stock, garlic, salt/pepper and a pinch of cumin (optional)
- With a fork continuously smash the beans. Allow to cook on low, stirring and smashing until you have a thicker refried bean consistency
- Lay your lettuce on the plate that you are serving with, starting with your beans layer the peppers, corn relish, chorizo, hot sauce and sour cream.
Serve immediatey.