Black Bean & Corn Lettuce Tacos with Avocado Crema are healthy and bright vegan tacos in a lettuce shell. Easy to make and super yummy.
Lately my go to dinner has been tacos. Quick to make, delicious, so versatile and I don’t need to use the oven because who would want to on 90 degree days in the summer. With these tacos I really wanted something healthy and fresh yet simple enough that anyone could make them. I swapped out the tortillas for romaine leaves to make these healthier by cutting out a few calories & carbs and really focus on the veggies. Of course you could use corn or flour tortillas but romaine gives these a great crunch. The base of the tacos uses simple & fresh ingredients; black beans, red onion, corn and fresh cilantro. I find fruit adds a great sweetness and uniqueness to tacos, sauté up some diced mango to liven any taco up. Top it off with a fresh made cream, you don’t even need dairy to make a creamy sauce. Use avocado as a base; it has a creamy texture already and turns a nice shade of green giving your dish some color.
Fresh Ingredients
My favorite part of this recipe is that you use so many fresh and in season ingredients. You get to know exactly what is going into your food and can appreciate it that much more For the corn in this recipe you can use frozen or canned however I use 1 ear of fresh sweet corn on the cob. For me corn on the cob is the way to go in the summer when it is in season; it has a great sweetness to it. I have also found yellow mango in season for this recipe other varieties of mango will work well too, if you cannot find fresh mango frozen will work as well. Fresh cilantro is killer but you can always use dried cilantro it just won’t have the same freshness the fresh cilantro brings to the table. Let’s talk about limes, I love em and squeezing fresh lime juice into this crema makes me smile. The fresh lime juice gives the crema the perfect sweet kick.
Black Bean & Corn Lettuce Tacos with Avocado Crema are ideal for a quick and healthy summertime dinner. You don’t have to turn on the oven, the ingredients are fresh in season and they won’t leave you feeling stuffed but refreshed and satisfied. This recipe is perfect for two people as it makes about 6 lettuce tacos. Serve with a side of rice or chips and salsa.
Tools Needed For this Recipe:
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Black Bean & Corn Lettuce Tacos with Avocado Crema
Ingredients
- 1 tbsp olive oil
- 1/2 red onion
- 2 tbsp fresh cilantro
- 1 can black beans
- 3/4 cup corn or 1 cob
- 1 yellow mango
- 1 avocado
- 1/4 cup unsweetened plain almond milk or other non dairy milk
- 1 head romaine lettuce leaves
- salt & pepper
Instructions
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In skillet heat 1 tbsp of olive oil over medium heat.
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Add 1/2 red onion diced and cook 1-2 minutes.
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Add can of black beans drained, corn cut off 1 cob of corn (if not already cooked boil shucked corn for about 10 minutes), juice of 1/2 a lime, 1 tbsp chopped cilantro and about 1 tsp of salt (to your taste preference).
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Simmer for 5-10 minutes.
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In a small frying pan heat 1 tbsp of olive oil over medium heat.
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Add 1/2 inch cubed mango and cook 5-10 minutes or until sides start to turn golden.
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For Avocado Crema - In food processor blend 1 avocado, juice of 1 lime, 1/4 cup unsweetened non-dairy milk, 1 tbsp cilantro chopped, salt and pepper to taste. add more milk if crema is not at your desired consistency.
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Rinse romaine leaves and remove romaine leaves from stem. Dry leaves and lay on plate curving up like a taco shell. Spoon black beans and mango into lettuce leaves. Tops with avocado crema.