Cinco de Miyo & Mexican Lettuce Boats

I just realized that today is Cinco de Miyo! I didn’t plan this lol.

If you are down with the Meatless Monday movement you can add this recipe to your list of “must try” recipes. I love Mexican or Mexican inspired food with a passion. You may not know this about me, but I LOVE Chipotle. I used to go weekly, and now I have tapered my addiction to maybe once a month. In fact, I am past due my Chipotle fix!

Anyhow, I came up with this meat free option for taco boats. It’s very simple and very delicious! I created my own Mexican spice mix, as you can see below. However, Simply Organic has a Mexican spice packet that I use sometimes also. Give it a try and let me know how you like it!

Ingredients:

1 can organic kidney beans

1 teaspoon minced garlic

1-teaspoon chili powder

1-teaspoon cumin

1-teaspoon onion powder

1-teaspoon garlic powder

1-teaspoon paprika

Pinch of cayenne if you like it spicy!

Celtic sea salt *to taste

Cracked black pepper

¼ onion, diced

¼ cup vegetable broth (or water)

Romaine hearts

¼ avocado, diced

½ kumato tomato, diced

Green Mountain Gringo Salsa – best eva!

Pinch of cilantro

Hot sauce – more spiciness

As you know, you can substitute any ingredient I used here. You could even use ground meat of your choice OR organic tofu. Also please note that the spice measurements are approximates as I measure with my eyes. Have fun with this!

Preparation Directions:

1. Combine beans, liquid, onions, and spices into a medium sized saucepan. Liquid should cover beans completely. Cook on medium low heat until tender. Turn heat off and allow to cool on the stove for 20 minutes.

2. Arrange 2-3 romaine lettuce boats onto a plate. Gently spoon in kidney bean mixture. Add tomatoes, avocado, cilantro, and salsa to complete. 1. Combine beans, liquid and spices in

3. ENJOY!