| 11 | 25 | 326 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 0 min | 4 |
| 1 head | Lettuce, romaine (large unbroken (for taco shells)) |
| 1 cup | Cherry Tomatoes |
| 1 medium pepper(s) | Red bell pepper |
| 2 large | Carrots |
| 1 cup | Frozen yellow corn kernels |
| 1 avocado(s) | Avocado |
| 1 cup | Cilantro (coriander), dried |
| 1 cup shredded | Red cabbage |
| 1 cup | Kale |
| 1 cup | Salsa, ready-to-serve, low sodium, hot/medium |
| 1 can (15oz) | Black beans, canned |
1. Wash all fresh fruits and veggies.
2. Break off large romaine lettuce leaves for taco shells and set aside.
3. Shred carrots and purple cabbage.
4. Cut purple kale, cilantro, and bell pepper into small pieces.
5. Slice cherry tomatoes into thin round slices.
6. Warm black beans.
7. Dice avocado.
8. Combine fresh taco ingredients onto center of romaine leaves.
9. Enjoy your Raw Rainbow Tacos!
| Meat Alternative | 0.6 |
| Vegetables | 6.9 |
