Packed with fiber and protein from black beans, these lettuce wrap tacos are a quick and easy light lunch or dinner. This recipe is also completely customizable, so feel free to use a tortilla instead of romaine and/or choose your own toppings!
AuthorThe Grateful Grazer
2tspgrapeseed oilor oil of choice
1can black beansdrained and rinsed
1-2jalapeño peppers mincedseeds and membranes removed if desired.
6leavesromaine lettuceplus additional for backups
Heat oil in large pan over medium-high heat. Add mushrooms and beans and cook 4-5 minutes. Add spices, jalapeño pepper(s), and garlic and cook for an additional 3-5 minutes.
While taco mixture is cooking, arrange lettuce leaves on a large plate or platter so they are ready to be filled. Divide taco mixture between lettuce and top with tomato, avocado, and fresh cilantro.
Serve with optional toppings as desired. (Salsa, hot sauce, nutritional yeast, etc.)
This recipe originally appeared on GratefulGrazer.com.