Black Bean Lettuce "Tacos"
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Finished black bean lettuce "tacos" with some fresh corn on the side. |
Black Bean Lettuce "Tacos"
How do you make tasty crunchy tacos without a taco shell? A delicious, fresh, crisp lettuce wrap does nicely if you ask me! Using lettuce in place of a tortilla or hard shell reduces the calorie and carbohydrate count while increasing the fiber.My husband enjoyed the filling a ton, although he used a traditional taco shell.
Serves: 4
Ingredients:
- 1 TBSP olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 tomato, chopped
- 1 green bell pepper, chopped
- 1 tsp chili powder
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp cumin
- salt to taste
- romaine lettuce leaves, about 1/2 head
- additional toppings (such as olives, salsa, cheese, raw
veggies, etc), if desired
Directions:
- Heat the oil over medium heat in a saute pan. Add the onions. Cook 2-3 minutes, or until translucent.
- Add the garlic. Cook an additional minute.
- Add the black beans, tomato, pepper, chili powder, parsley, oregano, cumin, and salt. Stir.
- Reduce heat to medium-low and cook for about 30 minutes, stirring occasionally, or until there is no more liquid and the veggies are tender.
- Spoon the bean mixture into separated and washed lettuce leaves.
- Top with any additional desired toppings and garnish with
scallions.
Yum
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