Black Bean Vegetarian Lettuce Wraps

These zesty vegetarian lettuce wraps have a chipotle black bean filling, and are topped with tangy mango salsa and guacamole!

Vegetarian Lettuce Wraps | Vegan lettuce wraps with chipotle black bean filling

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.

Related: Best Gluten Free Dinner Recipes

Vegetarian Lettuce Wraps | Vegan lettuce wraps with chipotle black bean filling

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!

Vegetarian Lettuce Wraps | Vegan lettuce wraps with chipotle black bean filling

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.

Vegetarian Lettuce Wraps | Vegan lettuce wraps with chipotle black bean filling

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:

This recipe is…

This vegetarian lettuce wraps recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Vegetarian Lettuce Wraps | Vegan lettuce wraps with chipotle black bean filling
Vegetarian Lettuce Wraps | Vegan lettuce wraps with chipotle black bean filling
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Vegetarian Lettuce Wraps


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

These zesty vegetarian lettuce wraps have a chipotle black bean filling, and are topped with tangy mango salsa and guacamole.


Scale

Ingredients

  • 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 plus 1 1/2 tablespoons adobo sauce; omit the pepper if desired)
  • 2 tablespoons olive oil
  • 1 teaspoon each oregano, cumin and paprika
  • 1 teaspoon liquid smoke
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 2 heads Bibb lettuce

Instructions

  1. Dice the red onion. Dice the green pepper. Place them in a bowl with 1 ½ cup corn. Drain and rinse the black beans. Mince the chipotle chili pepper (if using).
  2. In a large skillet, heat the olive oil over medium heat. Add red onion, green pepper, and corn, and saute for 5 minutes, stirring occasionally. Add black beans and the 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.
  3. Meanwhile, remove the lettuce leaves and wash and dry the lettuce.
  4. To serve, spread guacamole on a lettuce leaf, then top with black bean filling and mango salsa. If desired, serve with homemade tortilla chips.

Notes

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

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About the Authors

Sonja Overhiser

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.

Alex Overhiser

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.

15 Comments

  • Reply
    Kathryn
    May 1, 2015 at 4:52 am

    These sound super tasty and fresh. I love the idea of the combination of the spicy beans with the brightness of your mango salsa and the creamy guacamole. So good.

  • Reply
    Erica
    May 1, 2015 at 10:17 am

    These look so vibrant and fresh, perfect for Cinco de Mayo! And that mango salsa, I would probably eat that whole bowl. Beautiful and colorful, the way food should be! :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 1, 2015 at 10:33 am

    This looks like the perfect summer meal! So healthy and yummy.

  • Reply
    Amy @ Parsley In My Teeth
    May 1, 2015 at 10:41 am

    It’s definitely more fun to cook with friends. And thanks to Russell for contributing a beautiful, healthy dish!

  • Reply
    Abby @ The Frosted Vegan
    May 1, 2015 at 10:53 am

    I’m usually a regular taco kind of gal, but these look so perfect that I think they need to be a regular in my rotation! I love when friends contribute, tell Russell his recipe looks amazing!

  • Reply
    Sydney | Modern Granola
    May 1, 2015 at 11:31 am

    This looks so tasty! Great idea using liquid smoke. That flavor will really take those beans over the top! This is perfect Cinco de Mayo party food!

  • Reply
    Sarah
    May 1, 2015 at 12:37 pm

    I have been on a mango kick lately, so this is right up my alley! Thanks for sharing!!

    XO – Sarah
    http://beautyandblooms.com/

  • Reply
    Nina at FocusedonFit.com
    May 3, 2015 at 3:31 pm

    Wow! I love lettuce wraps and these look amazing. Something that’s traditionally an Asian dish, you’ve make Mexican, which is fab, because Mexican food is traditionally so unhealthy….love it!

  • Reply
    Amy @ Thoroughly Nourished Life
    May 3, 2015 at 11:57 pm

    Cooking for others is always the best part of the meal :) I know these will be popular with our next bunch of dinner guests, or to cheer up my weekday lunchboxes. Thanks for sharing!

  • Reply
    [email protected] Gluten Free A-Z Blog
    May 6, 2015 at 9:58 am

    As a gluten free vegetarian, I am always looking for tasty fillings for a lettuce wrap. This one looks delicious. I wish I had friends to cook with… sounds like fun.

  • Reply
    RENEE
    May 21, 2015 at 12:13 am

    These look amazing and its such a good idea. Perfect for any one who is gluten free :)

  • Reply
    Russell's Mom
    May 26, 2015 at 7:44 pm

    That’s my boy! I don’t take credit for his culinary prowess:)

  • Reply
    HercheyK
    July 13, 2015 at 9:54 pm

    I have fresh peaches on hand, so tonight I did a mash-up of the corn and black beans from this recipe with the peach salsa from your Black Bean and Quinoa Bowl with Peach Salsa, and threw some cubed avocado into the mix for a simpler alternative to the guac. Wow! My mouth is so happy this evening, and I’m SO looking forward to leftovers tomorrow for lunch! Thanks for keeping the great recipes comin’!

  • Reply
    Elyse H.
    February 19, 2016 at 10:22 am

    I’ve had a case of the winter blues lately and then I stumbled across this recipe on your blog. It looked so colorful and tasty, I couldn’t pass it up. My husband and I made it for dinner last night and OH MY GOODNESS!! Absolutely delicious! The homemade guacamole and mango salsa are such great additions as well. Thanks for pulling me out of my winter blues with this fun recipe!

  • Reply
    Lisa Henderson
    April 2, 2016 at 4:30 pm

    This is so very delicious!! Loved it! I did not have any mango, but I had a new recipe from Runners World mag for a strawberry salsa and substituted this for the mango salsa. It was divine! The mango salsa would have been delicious too. I will try it next time since I will be making these tacos frequently! Thank you for the recipe.

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