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Vegetarian / Appetizer / Main Dish
Lettuce wraps are most often inspired by East Asian flavors, but I’ve discovered they lend themselves really well to the earthy flavors of the American Southwest. This recipe brims with color and texture—plus it’s easy to make, and even easier to eat!
—Toni Okamoto, author of Plant-Based on a Budget Quick & Easy: 100 Fast, Healthy, Meal-Prep, Freezer-Friendly, and One-Pot Vegan Recipes
Total Cook Time: 30 minutes | Serves 2-4
Recipe reprinted with permission from Plant-Based on a Budget Quick & Easy: 100 Fast, Healthy, Meal-Prep, Freezer-Friendly, and One-Pot Vegan Recipes by Toni Okamoto
1 1/2 tablespoons vegetable oil
1 small red or green bell pepper, diced
1 small red onion, diced
1 (15-ounce) can corn kernels, drained and rinsed
3 garlic cloves, minced
1 (15-ounce) can black beans, drained and rinsed
1/4 cup packed minced fresh cilantro
1 teaspoon chili powder
Salt, to taste
Juice of 1/2–1 lemon
Large lettuce leaves (romaine, butter lettuce, iceberg, etc.)
Avocado slices
Diced tomatoes
Hot sauce