Meatless Monday – Refried black bean Mexican lettuce wraps

This hearty black bean mix with peppers, spices and lime packs a wholesome number of antioxidants and anti-inflammatory elements and is super quick to get ready.

Serves 4

You’ll need: 3 Tbsp B-well Canola and Extra Virgin Olive Oil Blend; 1 can black beans or 400g cooked, rinsed and drained well; 1 medium onion, finely chopped; 3 garlic cloves, crushed; 1 tsp cumin; ½ tsp turmeric; ½ tsp smoked sweet paprika; 500g portobello mushrooms, sliced; ½ red or green pepper, finely diced; 1 mielie (corn on the cob), or ½ can of whole kernel corn; 1 avocado; 1 Tbsp lime juice; 1 handful fresh coriander, chopped; 1 chilli, deseeded, finely chopped; sea salt and freshly ground black pepper; 1 lime, cut in wedges; 1 cup of plain yoghurt; 1 head of lettuce, full leaves removed.

How to:

Boil the mielie in a large pot of boiling water until tender, then drain and set aside.

Heat the oil in a large pan over medium-high heat and fry the onions until golden and cooked. Add in the garlic and fry for 1 min before adding the black beans.

Fry the beans, stirring occasionally so it doesn’t stick. Fry off all the liquid.

Add the spices, red/ green pepper and stir in the mushrooms and season with salt and pepper. Cook for another 6-8 min or until the mushrooms are well sautéed.

Transfer the black bean mixture to a bowl, wipe the pan clean and cook the mielie over medium heat with a little extra B-well Canola and Extra Virgin Olive Oil Blend until golden and just slightly charred. Remove, and allow to cool before cutting the kernels off. Set aside.

To serve

Wash and dry each lettuce leaf well. Then stuff the bean mixture, mielie kernels, avocado, coriander and chilli into the lettuce leaves to create a boat. Serve immediately with lime wedges. To eat, wrap the filling into the lettuce leaves, dip in some yoghurt and take a delicious bite! Yum!

* Recipe & image by B-Well.

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