Black Bean Lettuce Wraps with Avocado Salsa
- 27 mintotal time
- $2.56£1.92a serving
- 413393calories
- 14 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Warm cumin-spiced black beans with pepper and corn, spooned into crisp lettuce cups with fresh avocado salsa.
Ingredients
Serves 4.
- 2 (15 oz) cans black beans, drained and rinsed
- 1½ cups frozen corn
- 1 bell pepper, diced
- 2 garlic cloves
- 2 tomatoes, diced
- 2 avocados, diced
- ½ red onion, very finely chopped
- ½ bunch cilantro, chopped
- 2 limes
- 1 iceberg lettuce
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp olive oil
- salt, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a frying pan on medium heat and cook the bell peppers and corn for 5 minutes until the pepper softens. Add the garlic, finely grated, the ground cumin and smoked paprika and stir for 30 seconds.
- Add the black beans and 4 tablespoons of water and cook for 3–4 minutes, stirring, until hot through and the liquid has cooked off. Season with salt and squeeze over the juice of half a lime.
- For the salsa, gently mix the tomato, avocado, red onion and cilantro with the juice of 1 lime and a pinch of salt.
- Cut the base off the lettuce and separate it into whole cup-shaped leaves. Spoon the warm beans into the leaves, top with the salsa and serve with the last lime half in wedges.
Leftovers: The beans keep in the fridge for 3 days; reheat until piping hot. Make the salsa fresh.
Ingredients
Serves 4.
- 2 × 400 g tins black beans, drained and rinsed
- 200 g frozen sweetcorn
- 1 pepper (red, yellow or green), diced
- 2 garlic cloves
- 2 tomatoes, diced
- 2 avocados, diced
- ½ red onion, very finely chopped
- ½ bunch coriander, chopped
- 2 limes
- 1 iceberg lettuce
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp olive oil
- salt, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a frying pan on medium heat and cook the peppers and sweetcorn for 5 minutes until the pepper softens. Add the garlic, finely grated, the ground cumin and smoked paprika and stir for 30 seconds.
- Add the black beans and 4 tablespoons of water and cook for 3–4 minutes, stirring, until hot through and the liquid has cooked off. Season with salt and squeeze over the juice of half a lime.
- For the salsa, gently mix the tomato, avocado, red onion and coriander with the juice of 1 lime and a pinch of salt.
- Cut the base off the lettuce and separate it into whole cup-shaped leaves. Spoon the warm beans into the leaves, top with the salsa and serve with the last lime half in wedges.
Leftovers: The beans keep in the fridge for 3 days; reheat until piping hot. Make the salsa fresh.
Nutrition per serving
| Calories | 413 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 53 g |
| Fat | 19 g |
| Sodium | 291 mg |
| Calories | 393 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 37 g |
| Fat | 22 g |
| Sodium | 285 mg |
Worked out from the ingredients, 521 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.56 a serving in the US (range $1.96–$3.39) and £1.92 in the UK (range £1.47–£2.54). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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