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These Southwest vegetarian lettuce wraps deliver a hearty seasoned black bean and corn filling. Quick and healthy, they make a satisfying appetizer or filling main, in under 30 minutes!
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Why You’ll Love These Healthy Vegetarian Lettuce Wraps
This vegetarian lettuce wrap recipe with black beans and corn is light yet filling and nutritious, without the heaviness of tortillas. 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. They’re blissfully budget-friendly, plus, they’re fully customizable. Ready in 30 minutes, meal-prep friendly, and downright delicious!
Here’s some similar recipes you may be interested in: jackfruit lettuce cups, tofu lettuce wraps with peanut sauce,, vegan black bean tacos, or vegan black bean lettuce wraps.
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 brown rice (how to cook brown rice) or quinoa (a complete guide to quinoa).
How to Make Veggie Lettuce Wraps
Step 1: First, 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: Next, add the garlic and corn and sauté for 5 minutes. Then, stir in half the lemon juice, the chili powder, cilantro, salt, and black beans. Taste and adjust the lemon and seasonings.
Step 3: Finally, 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.
Toni’s 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: Load these taco-like Mexican-inspired lettuce wraps with all sorts of yummy toppings.
- Salsa: like easy Pico de Gallo, mango salsa, or 5-minute blender salsa.
- Avocado: sliced or diced or this easy guacamole or Mexican avocado crema.
- Cheese or ‘Cream’: vegan sour cream, tofu feta cheese, vegan shredded cheese, or vegan nacho sauce.
- Veg: sliced jalapeno, pickled red onion, etc.
- Sauces: hot sauce of your choice or vegan chipotle sauce.
Sides: Serve these black bean lettuce wraps as an appetizer or side/main alongside these other tasty dishes.
- Chips/Fries: like homemade air fryer tortilla chips and dips, seasoned fries or wedges.
- Salads: try with vegan coleslaw, elote (Mexican street corn salad), or southwest quinoa salad.
- Grains: pairs well with easy vegan Mexican rice or cilantro lime rice, and quinoa.
- Protein: embrace the southwest flavors with lime marinated tofu, tempeh strips, or tofu fajitas.
- BBQ Favorites: make it a feast with grilled steak and grilled pineapple, kabobs, BBQ seitan, BBQ tempeh, or BBQ jackfruit.
- Burgers/Sandwiches: try this southwest black bean burger, BBQ tempeh sandwich or BBQ jackfruit sandwich.
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 Corn 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]
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Vegetarian Lettuce Wraps (Beans & Corn)
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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.
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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.
