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These Southwest vegetarian lettuce wraps with a seasoned black bean and corn filling make a quick, healthy, satisfying appetizer or light main! Gluten-free, Paleo, Whole30, & Vegan! Plus, they’re ready in under 30 minutes!
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Why You’ll Love These Healthy Vegetarian Lettuce Wraps
Inspired by my vegan black bean tacos and vegan black bean lettuce wraps, this vegetarian lettuce wraps recipe with black beans and corn is a light yet filling, budget-friendly appetizer or light main that is a satisfying, nutritious meal without the heaviness of tortillas (tortillas de harina recipe!).
Instead, these lettuce wraps load crisp, crunchy leaves with a simple yet delicious meat-free filling of black beans, corn, bell pepper, onion, garlic, chili powder, and fresh lime juice. Naturally gluten-free, dairy-free, vegetarian, and vegan, they’re great for BBQs, parties, or weekday meals. Plus, they’re fully customizable, ready in 30 minutes, meal-prep friendly, and delicious.
They’re a healthy, low-fuss addition to your recipe rotation, along with jackfruit lettuce cups or tofu lettuce wraps with peanut sauce.
Ingredient Notes
Black bean lettuce wraps are a simple, inexpensive, pantry-friendly meal with just 10 ingredients. See the recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Diced tomatoes: Add fresh or canned tomatoes.
- Ground ‘meat’: To make more traditional taco lettuce wraps – but meat-free – use ground extra-firm tofu or vegan ground beef, sautéed with taco seasoning.
- Sweet potato: Add heartiness and a little sweetness with roasted cubed or mashed sweet potato (like my sweet potato black bean tacos) – or butternut squash/pumpkin.
- Other vegetables: Bulk up the filling with mushrooms and/or zucchini.
- Grains: Make a heartier, burrito-like filling with frown rice (how to cook brown rice) or quinoa (a complete guide to quinoa).
How to Make Veggie Lettuce Wraps
Step 1: Dice the red onion and bell pepper, mince the garlic, and drain the corn. Also, carefully separate, wash, and thoroughly dry the lettuce leaves. Heat the oil in a large skillet over medium-high heat. Then, sauté the bell pepper and onion for 1-2 minutes.
Step 2: Add the garlic and corn and sauté for 5 minutes. Stir in half the lemon juice, the chili powder, cilantro, salt, and black beans. Then, taste and adjust the lemon and seasonings.
Step 3: Leave to cool for 5 minutes, then scoop into the lettuce leaves, add any toppings (referenced below), and enjoy the Southwest-inspired lettuce wraps!
FAQs
Use any fresh, crisp lettuce leaves – ones with cup-shaped leaves work best. I.e., butterhead lettuce, iceberg lettuce, romaine lettuce, or little gem lettuce.
Make sure to thoroughly dry the lettuce leaves after washing. Also, enjoy wraps with warm fillings immediately to prevent wilting OR serve the fillings separately to assemble right before eating.
Pro Recipe Tips
- Adjust the texture: Optionally lightly mash the black beans.
- To avoid soggy lettuce: If the filling is warm, enjoy the vegan lettuce wraps immediately to avoid wilting.
- Don’t overstuff the fillings: Otherwise, they’re more likely to fall apart.
- To avoid mess: Optionally roll the Mexican-inspired lettuce wraps like a burrito (fold in the sides, then roll from the bottom) – use two lettuce leaves for extra sturdiness.
Serving Recommendations
- Toppings: These taco-like Mexican-inspired lettuce wraps pair well with salsa (like easy Pico de Gallo or mango salsa), this easy guacamole, avocado, vegan sour cream or Mexican avocado crema, tofu feta cheese or vegan shredded cheese, pickled red onion, hot sauce, etc.
- Sides: Like homemade air fryer tortilla chips and dips, seasoned fries or wedges, vegan coleslaw, elote (Mexican street corn salad), easy vegan Mexican rice or cilantro lime rice, marinated tofu, tempeh, or seitan, etc.
The leftover filling also works in salads, tacos, burritos, rice bowls, vegan tofu scramble with veggies, etc.
Storage Information for Vegetarian Lettuce Wraps
Fridge: Any leftover black bean and corn filling can be stored in an airtight container for 4-5 days.
Freeze: Store the filling (not the lettuce) in a Ziplock/Stasher or freezer-safe container for 3 months. Then, thaw overnight.
Reheat: Use a microwave (in 30-second increments) or stovetop (over medium-low).
More Vegan Black Bean Recipes
Vegan Lunches
Mango Black Bean Salad
Vegan Lunches
Black Bean Quinoa Salad
Vegan Appetizers
Stuffed Sweet Potatoes
![completed Texas Caviar [Avocado Corn and Bean Salad] in a white plate against a light background](https://plantbasedonabudget.com/wp-content/uploads/2023/01/NR-Everyones-Favorite-Bean-Salad-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Vegan Lunches
Texas Caviar [Avocado Corn and Bean Salad]
If you tried this vegetarian lettuce wraps (beans & corn) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegetarian Lettuce Wraps (Beans & Corn)
Video
Ingredients
- 1 ½ tablespoons of vegetable oil
- 1 small red or green bell pepper diced
- 1 small red onion diced
- 3 garlic cloves minced
- 1 (15-ounce) can of corn drained and rinsed
- Juice of ½ to 1 lemon
- 1 teaspoon of chili powder
- ¼ cup of packed fresh minced cilantro
- Salt to taste
- 1 (15-ounce) can of black beans drained and rinsed
- Large lettuce leaves (romaine, butter lettuce, iceberg, etc.)
Instructions
- In a large pan over medium-high heat, heat the oil. Once heated, add in the bell pepper and red onion and saute for 1 to 2 minutes, or until the veggies become tender.
- Add in the garlic and corn and saute for about 5 minutes, stirring occasionally.
- Stir in the lemon juice (start with ½ of the lemon and add more at the end if you’d like a more sour taste), chili powder, cilantro, salt, and black beans.
- Allow to cool for 5 minutes and then serve over large lettuce leaves.
Notes
- Adjust the texture: Optionally lightly mash the black beans.
- To avoid soggy lettuce: If the filling is warm, enjoy the vegan lettuce wraps immediately to avoid wilting.
- Don’t overstuff the fillings: Otherwise, they’re more likely to fall apart.
- To avoid mess: Optionally roll the Mexican-inspired lettuce wraps like a burrito (fold in the sides, then roll from the bottom) – use two lettuce leaves for extra sturdiness.
