Try these delightful Southwestern Lettuce Wraps, a vegetarian recipe sourced from Blue Zones. Packed with flavorful ingredients and designed to be versatile, they can serve as a scrumptious appetizer or a satisfying main dish. Fill fresh lettuce leaves with a delectable mixture of black beans, corn, diced tomatoes, avocado, and your choice of spice. Get ready for an explosion of Southwest-inspired goodness.
Ingredients:
- 1 1/2 tablespoons of vegetable oil
- 1 small red or green bell pepper, diced
- 1 small red onion, diced
- 1 (15-ounce) can of corn kernels, drained and rinsed
- 3 garlic cloves, minced
- 1 (15-ounce) can of black beans, drained and rinsed
- 1/4 cup packed minced of fresh cilantro
- 1 teaspoon of chili powder
- Salt, to taste
- Juice of 1/2-1 of lemon
- Large lettuce leaves (romaine, butter lettuce, iceberg, etc.)
- Avocado slices
- Diced tomatoes
- Hot sauce
Directions
- In a large skillet, heat the oil over medium-high heat. Add the bell pepper and onion and saute until the veggies start to become tender, 1 to 2 minutes.
- Add the corn and garlic and saute for 5 minutes.
- 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.
- Allow to cool for 5 minutes, then serve in lettuce leaves.
Lettuce wraps are most often inspired by East Asian flavors, but I've discovered they lend themselves really well to the earthy flavor of the American Southwest. This recipe brims with color and texture-- plus it's easy to make and even easier to eat! -Toni Okamato, author of Plant-Based on a Budget Quick & Easy: 100 Fast, Healthy, Meal-Prep, Freezer-Friendly, and One-Pot Vegan Recipes
Note: This is a Blue Zone Recipe.