Spicy Black Bean Lettuce Wraps are a tasty vegetarian and vegan option for Taco Tuesday. The lettuce wraps are crunchy and cool against the spicy black beans, guacamole, and mango salsa that fills them. You will love this plant-based meal that’s ready in just 20 minutes!
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Black Bean Lettuce Wraps
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
These spicy black bean lettuce wraps are so easy to make and dinner can be on the table in less than half an hour!
They’re perfect for vegetarians and vegans, and for those meat-eaters who want to enjoy a plant-based meal in their diet.
Trust me, you are not going to miss the meat in this recipe (but you could easily add some shredded chicken or pulled pork if you wanted to).
Instead of usual flour or corn tortillas, crunch iceberg lettuce leaves are used as the wraps instead. Just pile on the black beans, guacamole, and Mango Salsa, fold up and enjoy!
This light and spicy meal is perfect for outdoor dining in the sunshine – remember to pair it with a margarita!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Red Bell Pepper, Avocados, Tomatoes, Limes, Cilantro (Fresh Coriander), Jalapeño, Lettuce (Iceberg, Butter, or Romaine)
- Canned Black Beans
- Ground Cumin
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference!
- Smoked Paprika
- Cayenne Pepper
- Dried Oregano – use Mexican Oregano if possible.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Beans
One of the hero ingredients in this dish is beans, so here are some more recipes using the same:
More Vegan Recipes
Looking for more vegan recipe inspo? Check these recipes out next:
- Buddha’s Delight – A Chinese Vegan Recipe
- Georgian Ajapsandali – An Aubergine Stew with Pepper, Tomato and Bulgur
- Delicious Israeli Couscous Salad
How Do I Make Black Bean Lettuce Wraps?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Black Bean Filling
- 2 Tbsp extra virgin olive oil
- 1 (15oz/400g), can black beans, drained and rinsed
- 2 Tbsp water
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp dried Mexican oregano
- Sea salt and black pepper, to taste
- ½ medium red bell pepper, finely diced, optional
For the Guacamole
- 2 large ripe avocados, pitted
- 1 medium tomato, seeded and diced
- 3 Tbsp fresh lime juice
- 2 Tbsp fresh cilantro (fresh coriander), minced
- ½ medium jalapeño, finely diced
- Sea salt and black pepper, to taste
- Iceberg, butter, or Romaine lettuce leaves for wrapping
- Mango Salsa
- Heat the olive oil in a skillet or frying pan over medium heat. Add the black beans, water, cumin, chili powder, smoked paprika, cayenne, and oregano. Season with salt and black pepper, to taste, and stir to combine.
- Cook for 4-5 minutes, stirring occasionally, until the beans are warmed through and the spices become fragrant. Remove from the heat and set aside.
- While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add the tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Transfer the warm beans to a bowl and add diced bell pepper, if using.
- Sprinkle with additional spices, if desired.
- Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and this spicy mango salsa. Enjoy!
Recipe for Spicy Mango Salsa
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 8mgSodium: 438mgCarbohydrates: 33gFiber: 15gSugar: 5gProtein: 10g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Quick & Easy Spicy Salsa
- Side Dish: Instant Pot Cilantro Lime Rice
- Beverage: Raspberry Lime Vodka Cocktail
- Dessert: Classic Carrot Cake Recipe with Chopped Pecans
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!