I received quite a bit of positive feedback on the Portabello Pizzas and I’ve chalked it up to 3 things:
Not that I’m a hater when it comes to carbs… I just like to limit my intake, especially through the week. You need carbohydrates for a balanced, healthy diet but you don’t need them in the excess that most people consume. The majority of my carbs come from beans, fruit, oats, and sweet potatoes but I do enjoy tortillas, cinnamon raisin bread, the occasional white potato, and pasta from time to time.
But today is a day for subbing tortillas with romaine. This recipe meets the key 3 listed above and can be whipped up in less than 10 minutes, sans oven! It’s been a staple dinner for me since living alone and now the bf is a fan as well.
Mexican Lettuce Wraps
- 1/2 cup black beans (canned)
- 1/4 medium onion, chopped
- 8 cherry tomatoes, halved
- 1 clove garlic, chopped
- 1/8 tsp cayenne pepper
- 1/8 tsp cumin
- 1/8 tsp cinnamon
- salt/pepper to taste
- 1/2 tsp coconut oil
- 4-5 romaine lettuce leaves, washed
- 1 oz (non-dairy) cheddar cheese*
- salsa, guac &/or (non-dairy) sour cream** on the side
*For non-dairy cheese try Daiya cheddar style shreds. You can find it in the refrigerated area in the natural section of your grocery store or possibly with dairy-based cheese.
**Tofutti Better Than Sour Cream is amazing. Find it either in the natural section or with dairy-based sour cream at the grocery store. Otherwise health food stores are sure to carry both the SC and the cheese.
- Heat oil in a medium sized skillet on medium heat
- Saute onions and garlic until onions begin to soften, ~5 mins.
- Add spices now or after beans. I prefer a little bit before and a little bit after since the beans aren’t in the pan very long.
- Rinse black beans well then add to pan. Don’t over-heat the beans or they will dry out!
- Add cherry tomatoes to the pan just long enough to warm them. You can also add them separately to each wrap if you prefer them cold.
- Grate cheese if necessary and assemble wraps as you eat 🙂