Black bean lettuce bundles
0
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canned black beans
1 cup(s)
Cooked corn kernels
½ cup(s)
Red bell pepper
½ medium, seeded and chopped
Scallions
4 medium, sliced
Cilantro
¼ cup(s), chopped
Fresh lime juice
2 Tbsp
Olive oil
1 tsp
Ground cumin
1 tsp
Garlic
1 clove(s), chopped
Table salt
½ tsp
Boston lettuce
1 head(s), washed and seperated into leaves
Instructions
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).
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