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Sautéed Vegetable & Black Bean Tacos Boats with Tangy Tomato Guacamole.

  • 1
    avocado
  • 1 (15 oz) can
    black beans
  • 1 cup
    frozen corn
  • 2 cloves
    garlic
  • 1
    green bell pepper
  • 1
    lime
  • ¼ (8 oz) block
    mozzarella cheese
  • ½ head
    romaine lettuce
  • 2
    tomatoes
  • 1 (8 oz) can
    tomato sauce
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 green bell pepper
    2 tomatoes
    1 lime
    ½ head romaine lettuce
    1 avocado
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    1 (15 oz) can black beans
  • 3
    Seed and medium dice the bell pepper.
  • 4
    Peel and small dice the onion.
    ½ medium yellow onion
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    Peel and mince the garlic.
    2 cloves garlic
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 8
    Add onion, bell pepper, and garlic to the skillet; cook, stirring occasionally, until softened, 5-6 minutes.
  • 9
    Grate mozzarella.
    ¼ (8 oz) block mozzarella cheese
  • 10
    Add beans, corn, tomato sauce, and spices to the skillet, stirring to combine. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
    1 cup frozen corn
    1 (8 oz) can tomato sauce
    1 tsp chili powder
    1 tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Meanwhile, halve and pit the avocado. Slice while still in the skin, then scoop out into a medium bowl; mash slightly with a fork.
  • 12
    Medium dice the tomatoes; place in the bowl with the avocado.
  • 13
    Juice lime into the bowl, add salt, and stir to combine.
    ¼ tsp salt
  • 14
    Separate whole leaves from the head of romaine to use as taco shells.
  • 15
    To serve, arrange romaine leaves on plates and fill with seasoned beans and veggies. Top with guacamole and cheese. Enjoy!