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Spicy Black Bean + Mushroom Taco Lettuce Wraps

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author The Grateful Grazer

Ingredients

  • 2 tsp grapeseed oil or oil of choice
  • 2 cups cremini mushrooms sliced
  • 1 can black beans drained and rinsed
  • 1-2 jalapeño peppers minced seeds and membranes removed if desired.
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 clove garlic minced/pressed
  • 6 leaves romaine lettuce plus additional for backups
  • 1 to mato diced
  • 1 avocado sliced
  • ¼ cup fresh cilantro

Instructions

  1. 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.
  2. 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.
  3. Serve with optional toppings as desired. (Salsa, hot sauce, nutritional yeast, etc.)