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!
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 3
Author The Grateful Grazer
Ingredients
2teaspoongrapeseed oilor oil of choice
2cupscremini mushroomssliced
1can black beansdrained and rinsed
1-2jalapeño peppers mincedseeds and membranes removed if desired.
2teaspooncumin
1teaspooncoriander
1teaspoonchili powder
1clovegarlicminced/pressed
6leavesromaine lettuceplus additional for backups
1 tomatodiced
1avocadosliced
¼cupfresh cilantro
Instructions
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.)