Southwestern Lettuce Wraps

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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

Ingredients

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

Directions

  1. In a large skillet, heat the oil over medium-high heat. Add the bell pepper and onion and sauté until the veggies start to become tender, 1 to 2 minutes.
  2. Add the corn and garlic and sauté for 5 minutes.
  3. Stir in the beans, cilantro, chili powder, salt, and lemon juice (start with 1/2 of the lemon and add more at the end if you’d like more tang) and cook just until heated through.
  4. Allow to cool for 5 minutes, then serve in lettuce leaves.