About this recipe
As a Mexican-American family, tacos are a staple in many households, and for a good reason – they’re full of flavor and often customizable. Try these awesome lettuce tacos with pico de gallo, black beans, roasted corn, and creamy avocado crema. They’ll be a hit with the whole family!
These are easy to prepare and even easier to enjoy. From start to finish, they can be made in less than 20 minutes, which makes them ideal for a weeknight meal or even an impromptu get-together with friends.
Ingredients
- Pico de gallo
- Corn kernels. You could use frozen corn kernels. Thaw before adding to the salsa.
- Black beans. You could use canned beans or home-cooked black beans for the black beans. I use both.
- Romaine lettuce. The romaine lettuce leaves are the best for these wraps. Substitute with butter lettuce or cabbage leaves.
how to make avocado crema?
It is one of the easiest things to make in the kitchen. It is as simple as adding avocado, garlic, lime juice, and salt in the food processor or blender ( I use a Vitamix). It is easy and incredibly delicious.
Once you have achieved the desired crema, cover the bowl with plastic wrap and refrigerate it while you prepare the other components of the pico de gallo.
Assembling the lettuce Taco wraps
Assembling tacos with pico de gallo with beans and, corn topped with avocado crema is super easy.
Place a generous scoop of the bean, corn, and pico de gallo mixture into each romaine leave. Finish with a dollop of the avocado crema and some tortilla chip crumbles.
What is an Authentic pico de gallo?
The traditional pico de gallo is made with white onion, serrano pepper, tomatoes, and cilantro. In Mexico, this salsa is used for everything. You will find this type of salsa in every taquería or restaurant.
My favorite way to eat it is with sopes, corn tortilla chips, molletes, or to finish my vegan fish tacos.
Loaded pico de gallo?
And if you add an ingredient or two to the traditional pico de gallo, magic happens. This pico de gallo, which is perfect for our vegan lettuce tacos, goes to another level of deliciousness and nutrition by adding black beans and roasted corn.
When to serve the lettuce wraps?
This pico de gallo with black beans is a nearly healthy salad. However, I keep that to myself because anyone who tries it thinks they’re just eating healthy tacos. It can be served as a side dish with any grilled protein, party food, or main course.
You could also eat just the pico de gallo with baked, fried, or homemade corn tortilla chips. This loaded pico de Gallo can also be eaten like a taco salad if you place a layer of greens on a serving dish. Add several spoonfuls of the pico, top with corn tortilla chips, and finish with the avocado crema.
Tips for Variations and Serving Suggestions
- First and foremost, feel free to mix in other vegetables. Consider adding chopped bell peppers for a crunchy texture or diced red onion to contrast the sweetness of the corn and avocado crema. After all, the best dishes are those made from scratch, so go ahead and experiment until you find a combination that is uniquely yours.
- If you want to change up the sauce, you could try a simple vinaigrette or lemon dressing. The acidity of the vinegar-based dressing will contrast nicely with the sweetness of the corn, while still complementing the earthy flavor of the beans.
- Another option is to use a cilantro magic sauce or the creamy jalapeño dressing as a topping, it will also give the dish a zesty kick of flavor.
Mouthwatering Lettuce Taco Wraps with Avocado Crema
Equipment
Ingredients
- 1/2 cup red onion finely diced
- 2 tablespoons lime juice juice of 1 lime
- 1½ cups tomato diced
- 1 cup of roasted corn kernels
- 1½ black beans
- 1 cup chopped cilantro
- 1 serrano pepper chopped as small as possible
- 1/2 teaspoon of sea salt
Avocado crema
- 1 avocado
- 1 garlic clove
- 2-3 tablespoons of lime juice
- sea salt
For serving
- romaine lettuce leaves washed and pat dried
- baked corn chips
Instructions
- In a large bowl, put the onion and lime juice for about 5 min.
- Add the tomato, corn, beans, cilantro, diced chile and salt. Mix, taste, and adjust if necessary. Set it aside.
- To make the avocado crema, put the avocado, garlic, lemon juice, and salt in a blender container. Add 2 or 3 tablespoons of water so that it blends smoothly. Blend for 3-5 minutes until creamy.
- If making romaine lettuce tacos. Simply put a tablespoon of pico de gallo on each lettuce leaf, a teaspoon of avocado cream, and a slice of chili serrano if you want an extra layer of spice.
- If serving with chips, just put everything in serving bowls and dip the corn chips.
Notes
- You can add the serrano pepper along with the other ingredients or put it on the side if not everybody likes the spice.
- You can also make avocado cream in a bowl by hand and without needing an electrical device. Crush the avocado with the back of a fork until it is entirely mushed and creamy. Add the minced garlic, lime juice, and salt.
- If you don’t like the strong bite of raw onions, you can soak them in very cold water for a couple of minutes or squeeze a lime on top. These tips will remove the strong bite but leave the raw onion’s crunchiness and freshness.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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