Vegetarian Lettuce Wraps (Beans & Corn)
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!
Servings: 4 servings
Calories: 268kcal
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.
Video
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.
Nutrition
Calories: 268kcal | Carbohydrates: 46g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 436mg | Potassium: 708mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2346IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 3mg
