Lettuce Tacos

This recipe can be made as simple as you'd like using whatever you have available at the time. I like to load them up as much as I would a tortilla taco which can be troublesome if you don't have the proper lettuce. I recommend a butter or strong leafy lettuce so that you are able to pick them up. For this batch I only had romaine available so I made it work and then used a fork and knife when it got messy.

Ingredients:

1 cup Trader Jo's veggie chorizo
2-3 tablespoons sour cream
2-3 tablespoons hot sauce (optional)
1 can organic black beans rinsed
1 cup vegetable stock or water (for black beans)
1/2 tsp garlic powder (for black beans)
2-3 tablespoons extra virgin olive oil

(peppers & onion mix)
1 red onion sliced
1 red or green bell pepper sliced
1 cup mushrooms sliced
1 tablespoon of taco seasoning (see mix ingredients)

(simple corn relish)
1 cup fresh corn
1/2 small red onion diced
1 avocado diced
1 tablespoon vinegar
salt/pepper
1 teaspoon fresh garlic or powder
1 teaspoon fresh cilantro chopped (optional)

(taco seasoning)
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
1/2 teaspoon oregano
1 tsp chili pepper
1 tsp garlic powder

Directions:

In a large skillet heat olive oil over medium and add peppers and onions mix, stirring occasionally

Add taco seasoning, mixing occasionally until onions are tender

In a separate large mixing bowl, add all corn relish ingredients, mix well and cover. Set aside covered in refrigerator until you are ready to serve

In a small pot over medium heat add black beans, vegetable stock, garlic, salt/pepper and a pinch of cumin (optional)

With a fork continuously smash the beans. Allow to cook on low, stirring and smashing until you have a thicker refried bean consistency

Lay your lettuce on the plate that you are serving with, starting with your beans layer the peppers, corn relish, chorizo, hot sauce and sour cream.

Serve immediately