These spicy meatless black bean taco lettuce wraps with homemade guacamole are perfect for a quick low-carb meal any day of the week.
Lettuce wraps are a fantastic way to enjoy your favorite tacos without the added calories and carbs from tortillas. This dish is not only delicious but also packed with nutrients and fiber from the black beans and fresh ingredients. It makes a great option for those following a vegetarian or vegan diet.
These black bean tacos come together in about 20 minutes, making them a fantastic choice for busy people on the go!
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If you are a fan of Mexican American dishes, be sure not to miss my recipes for Sheet Pan Chicken Fajitas, and, Loaded Sheetpan Nachos, Easy Taco Skillet, and Easy Beef Enchiladas.
Black Bean Taco Lettuce Wraps
This easy and versatile recipe also includes fresh guacamole, which takes these lettuce wraps to another level.
Ingredients:
15 oz can black beans, drained
½ red bell pepper, finely chopped
1 head iceberg lettuce, washed and dried
1 tsp cumin
1 tsp paprika
½ tsp chili powder
¼ tsp cayenne powder
¼ tsp oregano
2 tbsp olive oil
2 tbsp water
salt & pepper, to taste
Guacamole
2 large ripe avocados, pitted
1 medium tomato, diced
3 tbsp lime juice
2 tbsp cilantro, finely chopped
½ jalapeno, finely diced
salt & pepper, to taste
Optional
Mango salsa
I always like to keep some homemade taco seasoning on hand, it makes prep time even quicker! If you use a homemade blend of spices, give it an extra teaspoon of cayenne to boost the spice level!
Start by heating your olive oil in a skillet over medium heat. Add in the beans, water, cumin, chili powder, smoked paprika, cayenne, and oregano. Season the beans with salt & pepper, to your liking, and stir it all together until it is well combined.
Cook for 4 to 5 minutes, or until the beans are warmed through. You’ll start to smell the spices, yummy! When the beans are cooked, remove them from the heat and set aside.
While the beans are cooking, mash up your avocado in a small bowl. Add in the diced tomato, lime juice, cilantro, and jalapeño. Season with salt & pepper, and stir to combine.
Put the warm beans in a bowl and add in the diced bell pepper.
To assemble the taco lettuce wraps, start with a large lettuce leaf and spoon some of the spicy black beans on top. I love to add a spoonful of homemade mango salsa for a sweet and savory taste, but you can use your favorite type of salsa instead. Then just top it off with a dollop of fresh guacamole, fold the lettuce wrap, and enjoy!
Have you given these black bean lettuce wraps a try? Snap a photo and tag @coolbeanliving on social so I can see!
Black Bean Taco Lettuce Wraps
Ingredients
- 15 oz canned black beans drained
- ½ red bell pepper finely chopped
- 1 head iceberg lettuce washed and dried
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- ¼ tsp cayenne powder
- ¼ tsp oregano
- 2 tbsp olive oil
- 2 tbsp water
- salt & pepper to taste
Guacamole
- 2 large ripe avocados pitted
- 1 medium tomato diced
- 3 tbsp lime juice
- 2 tbsp cilantro finely chopped
- ½ jalapeno finely diced
- salt & pepper to taste
Optional
- mango salsa for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and oregano. Season with salt & pepper, to taste, and stir to combine.
- Cook for 4-5 minutes, until the beans are warmed through. Remove from heat and set aside.
- As the beans cook, mash the avocado in a small bowl. Add tomato, lime juice, cilantro, and jalapeño. Season with salt & pepper, as desired, and stir to combine. Set aside.
- Put warm beans in a bowl and add diced bell pepper. Serve on large lettuce leaves for wrapping, topped with fresh guacamole and mango salsa.