Baja Veggie Tacos from Sneaky Blends by Missy Chase Lapine

BAJA VEGGIE TACOS

Romaine lettuce is a clever swap for taco shells: The leaves are the perfect shape and still give you great crunch. (Choose sturdy, curved inner leaves that will hold up to the filling and toppings.) The spice-spiked Black Bean–Blueberry–Baby Kale Base Blend is a refried bean substitute, only so much healthier: Each serving delivers more than one-third of your daily fiber requirement.

Nutrition facts (per serving): 231 calories; 4 g fat; 164 mg sodium; 39 g carbs; 13 g fiber; 8 g sugar; 14 g protein

Prep:

Cook:

Servings: 2 People 2 Tacos

Ingredients

  • 8 arge leaves of romaine, rinsed and patted dry
  • 1 cup Black Bean–Blueberry–Baby Kale Base Blend Click for Baby Kale Base Blend Recipe
  • 2 tablespoons salsa or tomato paste
  • 1 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • Pinch of cayenne pepper or more to taste
  • 1/4 cup chopped tomatoes
  • 1/4 cup frozen corn thawed
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup frozen corn thawed
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro

Directions

  • Lay 2 lettuce leaves on each plate.
  • In a medium bowl, whisk together the blend, salsa, and all of the spices.
  • Spread 2 tablespoons of the bean mixture on each lettuce leaf.
  • Top each taco with 1 tablespoon each of tomatoes, corn, cheese, and cilantro and serve.
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