Skip to Content

Vegetarian Spicy Black Bean Lettuce Wraps

Spicy black bean taco lettuce wraps with creamy guacamole and peach and manga salsa are perfect for Meatless Monday or anytime you want to get a plant-based meal on the table in around 20 minutes.

A delicious Tex-Mex inspired black bean filling is scooped into crispy lettuce cups for an easy and quick lunch or for dinner when you’re looking for the perfect light meal.

beans peach mango salsa beans in a lettuce wrap

Vegetarian Lettuce Wrap Recipe

I have always been a huge fan of lettuce wraps. Switching up the flavors and creating different variations is a great way to ensure you have healthy meals that are typically low carb and never boring!

I sometimes use a savory tofu filling or I’ve even made them using a combination of sautéed garden veggies with a splash of rice vinegar. The possibilities are endless!

Way too often, vegetarian recipes get a bad rap for not having enough flavor or for not being filling. These vegetarian lettuce wraps are about to change your mind!

The star in this recipe are black beans! Black beans are such inexpensive way to get nutritious, high-protein options in your diet. Another great thing about using black beans in this easy recipe is that because they contain resistant starch, it’s not broken down like other carbohydrates which means it does not raise your blood sugar as much as most other starchy vegetables.

Ingredients in Black Bean Taco Lettuce Wraps


For the Black Bean Filling:

  • 2 T. extra virgin olive oil
  • 1 15-oz. can black beans, drained and rinsed
  • 2 T. water
  • 1 t. ground cumin
  • ½ t. chili powder
  • 1 t. smoked paprika
  • ¼ t. cayenne pepper
  • ¼ t. dried Mexican oregano
  • Sea salt and black pepper, to taste
  • Optional (finely diced red peppers)
  • Peach and Mango Salsa
upclose image of black beans with crushed red peppers and red bell peppers

For the Guacamole:

  • 2 large ripe avocados, pitted
  • 1 medium tomato, seeded and diced
  • 3 T. fresh lime juice
  • 2 T. fresh cilantro, minced
  • ½ medium jalapeño, finely diced
  • Sea salt and black pepper, to taste

What Kind of Lettuce is Good for Lettuce Wraps?

You’re going to want to use a firm, crisp lettuce variety. It will need to hold up to the weight of the filling. Here are the top picks for best lettuces to use:

  • Iceberg lettuce
  • Romaine lettuce
  • Boston Lettuce
  • Butter Lettuce
guacamole with red onions garnish in white bowl, mango salsa in white bowl

How to make these Healthy Vegan Lettuce Wraps:

  1. Heat olive oil in a large skillet over medium-high heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
  2. Cook, stirring occasionally, until the black bean mixture is warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
  3. While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
  4. Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired.
  5. Serve immediately by taking a large crisp lettuce leaf or lettuce cups and place with large lettuce leaves for wrapping, along with fresh guacamole. Enjoy!

If you love a sweet and spicy combination, this super easy peach mango salsa is perfect served with them also. Just combine diced peach and mango with a little red onion, red bell pepper, jalapeno and lime juice to taste.

mango salsa with peppers and red onions in a white bowl on a wooden cutting board

Can I Make Lettuce Wraps in Advance?

These lettuce wraps are perfect for easy lunches on the go. While you can’t assemble the wraps in advance, you can make the filling up the night before. Then, the next day reheat and scoop it into the lettuce leaves to serve.

What can I Serve with Vegan Lettuce Wraps?

Lettuce wraps are really great served as a main dish with some sort of dipping sauce like salsa or queso. For vegan side dishes ideas, lettuce wraps are great with brown rice or with grilled veggies like broccoli and asparagus. To keep things low carb, Mexican cauliflower rice works perfect with this recipe.

How to Make these into a Non-Vegetarian Version?

If you’re feeding your family and need a non-vegetarian option, you can make a delicious recipe for chicken lettuce wraps by starting out using this same ingredient list. Just brown some ground chicken in a large nonstick skillet until its cooked through. Add the cooked chicken in with the black bean mixture and stir until combined.

Though chicken is most popular, you can use any ground meat you prefer. If you’re using ground beef, you’ll want to drain off some the extra grease with paper towels before scooping into the lettuce cups.

Healthy Dessert After Dinner

If you’d like to add dessert without the guilt, you’ll want to make this Easy Keto Vanilla Ice Cream that is so creamy and delicious.

ingredients for a vegetarian lettuce wrap in white bowls on wooden cutting board mango salsa, guacamole, black beans and lettuce

More Mexican Inspired Recipes:

vegetarian lettuce wrap on a plate with black beans mango salsa guacamole on a white plate

Vegetarian Lettuce Wraps

Published By Stephanie
Spicy black bean taco lettuce wraps with creamy guacamole and peach and manga salsa are perfect for Meatless Monday or anytime you want to get a plant-based meal on the table in around 20 minutes.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 236 kcal

Ingredients
  

Black Bean Filling

  • 2 T Extra Virgin Olive Oil
  • 1 15oz Black beans drained and rinsed
  • 2 T water
  • 1 t cumin
  • ½ t chili powder
  • 1 t smoked paprika
  • ¼ t cayenne pepper
  • ¼ t Mexican dried oregano
  • Sea salt and pepper to taste
  • Optional: Red Peppers diced

Gaucamole

  • 2 large Avocados ripe and pitted
  • 1 medium tomato seeded and diced
  • 3 T fresh lime juice
  • 2 T fresh cilantro minced
  • ½ medium jalapeño finely diced
  • sea salt and pepper to taste

Lettuce

  • Choice of lettuce whole leaf

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
  • Cook, stirring occasionally, until the black bean mixture is warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
  • While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
  • Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired.
  • Serve immediately by taking a large crisp lettuce leaf or lettuce cups and place with large lettuce leaves for wrapping, along with fresh guacamole and peach and mango salsa (see link in post or recipe on website). Enjoy!

Notes

You’re going to want to use a firm, crisp lettuce variety. It will need to hold up to the weight of the filling. Here are the top picks for best lettuces to use:
  • Iceberg lettuce
  • Romaine lettuce
  • Boston Lettuce
  • Butter Lettuce

Nutrition

Calories: 236kcalCarbohydrates: 11gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 15mgPotassium: 603mgFiber: 8gSugar: 2gVitamin A: 801IUVitamin C: 18mgCalcium: 24mgIron: 1mg
Keyword low carb, tacos
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

[class^="wpforms-"]
[class^="wpforms-"]