1 – 12 oz. pkg. Boca meatless ground crumbles
1 – 10 oz. can original Rotel diced tomatoes with green chilies
1/4 cup roasted red pepper strips
1 – 15 oz. can black beans, drained
1/2 cup frozen corn, thawed
1-1/2 tsp. garlic powder
1-1/2 tsp. onion powder
1-1/2 tsp. chili powder
1 Tbsp. cumin powder
1 Tbsp. lime juice
1 Romaine lettuce heart, washed and chopped
3 Tbsp. fat free shredded mozzarella or cheddar cheese (optional)
In a food processor add diced tomatoes with green chilies and roasted red peppers and blend until smooth as salsa. In a large skillet add crumbles and salsa mixture and cook on medium-high heat, while stirring continually, until thoroughly heated, about 10-15 minutes.
Next stir in onion, garlic, chili and cumin powders. Then stir in the black beans and corn. Turn heat to low and cover, until ready to serve.
Put cut up Romaine lettuce into three salad bowls. Drizzle 1 tsp. of lime juice (fresh is best) over the lettuce. The spoon the meatless taco mixture over each bed of lettuce.
Top with (optional) fat free shredded cheese and enjoy!
Karen’s Note: For a completely vegetarian dish omit the shredded cheese option. This dish is quite filling and I even got my “meat eater” husband, Frank, to eat it! It can be served with baked or low fat tortilla chips. Low salt or no salt works the best and you can even top with just some strips of baked or warm corn tortillas!