Gluten Free, Vegan
½ Cup White Rice, rinsed
1 Cup Water
1-425g Can Black Beans, rinsed
½ Cup Fresh or Frozen Corn Kernels
2 Romaine Hearts, rinsed well and leaves separated
2 Cups Siete Red Enchilada Sauce
1 Large Tomato, diced
1 Avocado, diced
Pickled Jalapenos, for serving
Salsa, for serving
Fresh Lime Juice, for serving
Crumbled Tortilla Chips, for crunch (optional)
1. Add the rice and 1 cup water to a pot over high heat. Add a pinch of salt and bring to a boil. Once boiling, bring the heat to low, cover, and simmer for 20 minutes. Once cooked, fluff the rice with a fork, and fold in the black beans and corn. Set aside.
2. Spoon rice mixture into romaine lettuce boats, and top with diced tomato, avocado, jalapeno, salsa, and warmed enchilada sauce. Finished with a squeeze of lime juice, and crumbled tortilla chips for added crunch.