Black Bean Lettuce "Tacos"

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


  • 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


  1. Heat the oil over medium heat in a saute pan.  Add the onions.  Cook 2-3 minutes, or until translucent.
  2. Add the garlic.  Cook an additional minute.
  3. Add the black beans, tomato, pepper, chili powder, parsley, oregano, cumin, and salt.  Stir.
  4. 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.
  5. Spoon the bean mixture into separated and washed lettuce leaves.
  6. Top with any additional desired toppings and garnish with scallions.



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