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Romaine Tacos with Mexican Bean Rice and Avocado (Vegan)
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Description
This is a great and healthy meal that can be made with limited ingredients. You fill the center of romaine leaves with the filling, like you would a taco. You could always use the conventional tortilla wrap as well, but this is healthier option.
Ingredients
- FOR THE MEXICAN BEAN RICE:
- 1 teaspoon Oil
- 1 whole Onion, Chopped
- 1 cup Long Grain Rice (I Use Brown)
- 1 whole Jalapeno Pepper, Finely Diced
- 1 cup Orange Juice
- 1 Tablespoon Orange Zest
- 1 cup Vegetable Stock (you May Need To Use An Addtional 1/2 Cup)
- 2 cloves Garlic, Minced
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ¼ teaspoons Sea Salt
- 1 pinch Pepper
- 1 can (16 Oz. Can) Beans, Drained And Rinsed (use Your Favorite Bean)
- 1 dash Hot Sauce, Optional
- _____
- FOR ASSEMBLING THE TACOS:
- 1 head Romaine Lettuce, Leaves Removed From Stem
- 2 whole Avocados, Pitted And Sliced
- 1 whole Tomato, Diced
- _____
- FOR THE OPTIONAL TOPPINGS:
- Salsa (my Favorite)
- Manadarin Oranges
- Cilantro
- Mango Chutney
- Lime Juice
- Vegan Cheese, Or Sour Cream
Preparation
In a medium saucepan, saute oil and onion until onion becomes slightly translucent (about 4 minutes). Add rice and jalapeno pepper, sauteing for an additional 2 minutes (making sure that the rice doesn’t burn, constantly stirring). Add all other rice ingredients (except for the beans and hot sauce), bring to a boil, reduce heat and simmer, covered, for 20 minutes (or until the rice soaks up all of the liquid). Once the rice is fully cooked, fold in beans and hot sauce (if using).
Place a small amount of rice into the center of the lettuce leaves, placing a few slices of avocado, tomato, and any additional toppings on top. Eat like a taco (the romaine leaf will fold as such) and enjoy!
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Ambition's Kitchen on 2.25.2011
What a yummy take on a lettuce wrap!