Spicy Black Bean Lettuce Tacos With Pico De Gallo

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Spicy Black Bean Lettuce Tacos 

Ingredients:

1 can Amy’s Vegetarian Organic Black Refried Beans
8 Romaine lettuce leaves or red leaf lettuce leaves
2 tablespoons diced sweet onion
Fresh avocado diced
Fresh heirloom tomato diced
Fresh pico de gallo* or your favorite canned salsa
Chopped dill pickles

Directions:
 
Spread a couple of spoonsful of the refried beans on the lettuce leaf. Sprinkle some onion, avocado, tomatoes and dill pickles on top of the beans. Top with the salsa or pico and serve. (The pickles suggestion was from my Aunt Rose when I was a child. We thought it was weird at first, but after we tried it, we make all of our taco recipes with dill pickles. They are yummy!)

Pico De Gallo

Ingredients:

4 ripe firm tomatoes, seeded and finely chopped
1 small white onion, finely chopped
½ cup cilantro, chopped, or more to taste
2-3 jalapeno peppers, finely chopped (if you don’t want as much heat remove the seeds)
1 tablespoon lime juice
Himalaya pink salt, to taste

Directions:
 
Combine all the ingredients; cover and refrigerate for at least one hour. 

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