Black bean lettuce bundles

0 - 2
PersonalPoints™ per serving
Total Time
12 min
12 min
0 min
Chinese lettuce wraps. Russian cabbage rolls. Greek dolmades. There is something special about savory goodness packaged in an edible wrapper. This bean-and-corn medley has lots of great Tex-Mex flavor, but you won't miss the chips. Crisp-tender butter lettuce leaves are a sturdy enough vehicle for getting all that goodness to your mouth. Though you could substitute iceberg or romaine lettuce here too. When fresh corn is at its peak, cut the kernels from one ear of cooked corn for this recipe. Otherwise, canned or thawed frozen corn will do.


Canned black beans

1 cup(s)

Cooked corn kernels

½ cup(s)

Sweet red pepper(s)

½ medium, seeded and chopped

Uncooked scallion(s)

4 medium, sliced


¼ cup(s), chopped

Fresh lime juice

2 Tbsp

Olive oil

1 tsp

Ground cumin

1 tsp

Garlic clove(s)

1 medium clove(s), chopped

Table salt

½ tsp

Boston lettuce

1 head(s), washed and seperated into leaves


  1. In a medium bowl, mix the black beans, corn, bell pepper, scallions, cilantro, lime juice, oil, cumin, garlic and salt. Refrigerate, covered, until the flavors are blended, at least 1 hour.
  2. Place a lettuce leaf on a work surface and fill with about 1/3 cup of the bean mixture; fold up burrito-style. Repeat, using all the bean mixture (save any extra lettuce for a salad).