Southwestern Lettuce Wraps
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Ingredients
- 1 1/2 tbsp vegetable oil
1 small red or green bell pepper, diced
1 small red onion, diced
1 tin corn kernels, drained and rinsed
3 garlic cloves, minced
1 tin black beans, drained and rinsed
1 bunch 1/4 cup packed minced fresh coriander
1 tsp chili powder
Salt, to taste
Juice of 1/2–1 lemon
Large lettuce leaves (romaine, butter lettuce, iceberg, etc.)
Optional additions and swaps:
Swap the oil for vegan butter
Swap the oil for 1/2 cup water or vegetable broth
Garnish with avocado slices
Garnish with diced tomatoes
Add a dash of hot sauce when serving
Method
- 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.
Add the corn and garlic and sauté 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.
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