For a light and healthy take on taco Tuesday, try these delicious black bean lettuce wrap ‘tacos’ loaded with spiced black beans, corn, avocado, tomato, and lime! A quick, easy, & healthy protein-dense, delicious, 15-minute appetizer or main!
For the shell, pull apart 12 leaves from heads of romaine (pull out the ones near the center, if you want the crunchiest).
For black beans: Cook in their juice in a saucepan over medium heat for a few minutes. Drain and return to the saucepan. Add soy sauce, cayenne, chili powder, and cumin to taste. Stir and reheat until heated through.
For frozen corn, if using: In a saucepan, bring a little layer of water to a boil. Add about a half a bag of frozen corn. Put a lid on it and simmer until warmed.
Layer romaine leaves with black beans, then corn, then tomatoes, then avocado chunks. Drizzle salsa, lime, and cilantro on top (if using) and serve.
Notes
Adjust the bean texture: If you prefer a semi-mashed consistency, wait until the beans are cooked and seasoned. Keep aside the cooking liquid, then use a potato masher to mash them to your desired consistency. Add back in a little of the liquid if needed.
Get creative: This healthy lettuce wrap recipe makes for a great ‘clear out the fridge’ meal, so use what you have on hand.
To serve a crowd: Pile the various fillings on a large platter in the middle with the lettuce on a separate plate and allow your family/guests to prepare their own veggie lettuce wraps.