Offset some of the rich holiday meals we've enjoyed with this quick, light, vegetarian meal. Using lettuce leaves instead of flour tortillas creates a fresh crisp wrap for these tacos. I've adapted this recipe from Richard Ingraham's "Eating Well to Win" cookbook. He is a private chef to NBA stars and talked about healthy eating at the Miami International Book Fair this year. In a recent interview, he told me his job is to feed the players a healthful meal, one that gives them the energy they need for a game.
Helpful Hints:
_ Butter lettuce is sometimes called Boston lettuce. Iceberg or Romaine lettuce can be used instead.
_ Any type of onion can be used.
_ To quickly ripen an avocado, place it in a bag in a warm spot. It also helps if you can place it in a bag with a banana.
Countdown:
_ Preheat oven to 400 degrees.
_ Assemble the ingredients.
_ Make the tacos.
Shopping List:
To Buy: 2 portobello mushroom caps, 1 bottle ground cumin, 1 bottle smoked paprika, 1 can reduced-sodium canned black beans, 2 small ripe Haas avocados, 1 container cherry tomatoes, 1 red onion, 1 bag frozen corn kernels, 1 head butter lettuce, 1 lime and 1 bunch cilantro
Staples: olive oil, balsamic vinegar, salt and black peppercorns.
