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In an effort to curb a few summer time carbohydrates, we’ve been attempting  low and/or no carb dinners during the week.  We whipped up a large batch of homemade beans on Sunday, then set them aside for a few days to let the flavors come together. Using large leaves of Romaine lettuce, we made carb-free tacos allowing the leaves to stand in for tortilla’s. In the well of each leaf we layered caramelized onions, mushrooms, queso fresco, beans, and a few dashes of hot sauce.

We were worried the “tacos” would fall apart after the first bite, but Romaine is a sturdy lettuce that exceeded our strength expectations. At the end of the meal we were content but not overly full, and that night we fell asleep with ease. These “tacos” make a quick summer time meal, are gluten-free and vegetarian with minimal dairy, but still manage to satisfy even the heartiest of appetites.

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