These zesty vegetarian lettuce wraps have a chipotle black bean filling, and are topped with tangy mango salsa and guacamole!
As much as we love cooking together as a couple, we’re at our happiest cooking with or for other people. There’s something about chatting away while chopping veggies that just feels right. The past few years, we’ve involved friends in our cooking process, inviting them over to cook, taste test, hang out while we photograph the food (and if they’re lucky, hand-model). And finally, we eat — though it’s usually cold by that time! Adding community to our cooking process and sharing it with others makes it many times more enjoyable. And community is where this vegetarian lettuce wraps recipe came from! Keep reading for the recipe.
How to make vegetarian lettuce wraps
Our friend Russell has participated in a few cooking and shooting sessions with us (here’s the most famous image with his hand) and claims he’s our “biggest fan.” He’s an engineer, a runner, and a passionate cook who’s always whipping up something new, always healthy and many times vegetarian. We joked a while back about him contributing a recipe to our blog, and several weeks later, he cooked it with us in our kitchen. This guy delivers.
These are Russell’s vegetarian lettuce wraps (which are also vegan lettuce wraps), and it would be no exaggeration to say these are one of the best lettuce wraps I’ve tried. The combination of guacamole, spicy chipotle black beans, and mango salsa is an explosion of flavor and textures. For a vegetarian lettuce wrap, they’re surprisingly filling. And you can’t beat the health factor: they’re chock full of vegetables and accommodating for many diets. While it does take a bit of time in the kitchen to put together all the components, it was time well spent. It’s a great option for a dinner with friends, or just a night in — perhaps to celebrate Cinco de Mayo!
Thanks to Russell for the delicious vegetarian lettuce wraps!
A few notes on timing
A few notes on these vegetarian lettuce wraps: these lettuce wraps are so delicious with homemade guacamole and mango salsa! However, it can take a bit of time to prepare all of the components at home: probably about 45 minutes total. If you don’t have that kind of time prior to serving, you can use high quality purchased guacamole. You could even use purchased mango salsa, which can be found at some grocery stores. Or, you could purchase the guacamole and make the mango salsa. The prep time below does not include the mango salsa and guacamole, so make sure to plan accordingly.
Looking for more healthy dinner ideas?
This vegetarian lettuce wraps recipe is one of our favorite healthy dinner ideas! Our some of our other top healthy dinner ideas on A Couple Cooks:
- Veggie Burrito Bowl with Cauliflower Rice
- Veggie Packed Quinoa Fried Rice
- Feta and Quinoa Stuffed Peppers
- Hearty Sweet Potato and Kale Soup
- Chickpea Couscous Bowls with Tahini Sauce
- Raw Falafel Buddha Bowls
- Chipotle Black Bean Tortilla Soup
- Moroccan Cauliflower Soup
- Coconut Lentil Curry with Greens
- Thai Sweet Potatoes with Peanut Drizzle
- Baked Falafel Salad Bowl
This recipe is…
This vegetarian lettuce wraps recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.Print
These zesty vegetarian lettuce wraps have a chipotle black bean filling, and are topped with tangy mango salsa and guacamole.
- Mango salsa (or purchased mango salsa; fresh is best!)
- Guacamole (or purchased guacamole)
- 1/2 large red onion
- 1 green pepper
- 1 ½ cups corn (frozen or fresh)
- 15-ounce can black beans
- 7-ounce can chipotle peppers in adobo sauce (1 pepper + 1 1/2 tablespoons adobo sauce; omit the pepper if desired)
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon liquid smoke
- 1 teaspoon kosher salt
- Fresh ground pepper
- 2 heads Bibb lettuce
- Make the mango salsa and guacamole.
- Dice 1/2 red onion and 1 green pepper; place them in a bowl with 1 ½ cup corn. Drain and rinse 1 can black beans. Mince 1 chipotle chili pepper (if using).
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add red onion, green pepper, and corn, and saute for 5 minutes, stirring occasionally. Add black beans and 1 teaspoon each oregano, cumin, paprika, liquid smoke, and kosher salt, and a few grinds fresh ground pepper. Add ¾ cup water and let simmer until water cooks down, about 5 minutes.
- Meanwhile, remove the lettuce leaves and wash and dry the lettuce.
- To serve, spread guacamole on a lettuce leaf, then top with black bean filling and mango salsa. If desired, serve with homemade tortilla chips.
The prep time below does not include making the mango salsa and guacamole homemade. Be sure to plan timing accordingly.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Vegetarian Lettuce Wraps, Vegan Lettuce Wraps, Dinner Ideas, Healthy Dinner Ideas, Vegetarian, Vegan, Mexican, Mexican Lettuce Wraps
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.