1package meatless alternative, I use Beyond Beef Beefy Crumble
1 8ouncepackage quick cook brown rice
1-2Romaine lettuce heads
Gluten free taco shells(they are not corn free)
Instructions
Preheat oven 425 degrees fahrenheit
In a large bowl, combine onion, eggplant, peppers, and broccoli. Coat vegetables with a couple tablespoons of olive oil and sprinkle with salt.
Cover a large cookie sheet with foil and spread vegetables evenly on sheet.
Cook vegetables on middle rack of oven for 12 to 15 minutes until browned, keep an eye on them to make sure they don't overcook.
In the meantime heat refried beans, cook meatless alternative and follow brown rice cooking directions.
Separate romaine lettuce heads into individual "lettuce cups." These will act like taco shells.
Once everything is cooked, set up like an assembly line: Lettuce cups and/or tacos first, beans, meat alternative, rice, vegetables, then condiments. Time to enjoy!
Notes
This recipe can be made with all types of vegetables, get creative. Leftovers are also a great alternative to use for tacos, add a side of quick rice with a spoonful of salsa gives the rice a Mexican flare. I like to put all the ingredients out buffet style so everyone can customize with their favorites. Pair with salsa, guacamole, lettuce, spinach,there are endless options.