What a fun, delicious new lunch idea or light dinner for the summer. I thought this went together very quickly and it looks amazing when plated as a lettuce boat… BUT… I will do a bed of lettuce on the bottom and spoon the veggies over the top. It is particularly messy to eat if you try to pick it up as a boat. Have the napkins handy!!! There are a lot of canned items in this dish which makes it easier to prepare. I have only had this as a hot meal so far but betting it will be a delicious cold lunch tomorrow. It has the Mexican flair without the Mexican calories and I promise, you will not miss the cheese!! 🙂
SKILLET: cook the following till soft. .. 5-6 minutes
1 TBL. OLIVE OIL
2 cloves of garlic, minced or 2 tsp of prepared minced garlic (time saver)
1/2 diced yellow onion
1 diced green bell pepper (I used a red bell pepper)
CANNED ITEMS:
1 can of drained and rinsed black beans
1 can of corn, drained
ADD TO THE VEGGIES:
8 oz. tomato sauce
Black Beans
Corn
Following spices:
1 tsp cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp pepper
DICE :
1 medium tomato and 1 avocado…add juice from one lime and toss gently. (I used grape tomatoes from my garden and the little tub of guacamole ) I have trouble getting the right avocado at the precise time of ripeness. I love the little tubs..tastes wonderful and always have on hand and ready to go!!
I also threw in some cilantro I had available
SERVE:
Use a whole Romaine lettuce leaf to create the boat. Stuff with veggies and top with tomatoes and dollops of guacamole.
