Lettuce Tacos

How can I claim my Texas heritage if I didn't present some sort of taco? This delicious alternative can obviously convert back to it's carb origins, but this particular weeknight I was looking for something light.

Ingredients:

For the tacos:
1 head of romaine lettuce
cups of black beans
1 red bell pepper
2 cups of portobello mushrooms sliced
1 sliced large red onion
2 cups of cooked white organic quinoa
1 sliced avocado
1 cup of vegetarian chorizo (optional, trader joe's has a great soy chorizo product)
3 cloves of sliced fresh garlic
2 tablespoons of taco seasoning
1/4 cup of extra virgin olive oil (approximately)
Organic sour cream

Pico de gallo:
chopped tomato
chopped fresh jalapeno
chopped cilantro
chopped red onion
splash of lime juice
pinch of chopped fresh garlic
salt/pepper to taste

Taco Seasoning:
sea salt
cumin
cayenne pepper
smoked paprika
onion powder
garlic powder
black pepper
chili pepper

In a large skillet combine peppers, onions, mushrooms, and taco seasoning. Give them a even coat of olive oil and mix well

Over medium heat let the vegetables cook until tender, stirring occasionally. Add sliced garlic, mixing until slightly brown

In a small skillet warm your soy chorizo

Take 4-8 of your large romaine lettuce leaves and lay them on a large plate facing up. Add mixed peppers, quinoa, black beans and chorizo into the lettuce cups (be careful not to overstuff, the lettuce leaves will get tender from the heat)

Top with fresh pico de gallo, sliced avocado & sour cream

Enjoy!