Black Bean Taco Lettuce Cups with Mango Salsa and Guacamole | Vegan Taco Tuesday
- Culinary Collaborations
- 2 days ago
- 3 min read
Black Bean Taco Lettuce Cups with Mango Salsa and Guacamole | Vegan Taco Tuesday
Black Bean Taco Lettuce Cups with Mango Salsa and Guacamole turn vegan Taco Tuesday into a crisp, colorful plate with seasoned black beans, sweet mango, bell pepper, red onion and a spoonful of fresh guacamole. The lettuce leaves keep everything light and easy to pick up, while lime wedges add a bright finish right before serving.
Servings: 4 | Prep Time: 25 minutes | Cook Time: 8 minutes
Ingredients
For the Black Beans
1 tbsp. (15 ml.) olive oil
¼ cup (40 g.) finely diced red onion
1 small jalapeño, seeded and finely diced
2 garlic cloves, minced
2 cans (15 oz. / 425 g. each) black beans, drained and rinsed
1 tsp. ground cumin
½ tsp. smoked paprika
½ tsp. chili powder
¼ tsp. fine sea salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp. (30 ml.) water
1 tbsp. (15 ml.) fresh lime juice
For the Mango Salsa
1 ½ cups (250 g.) diced ripe mango
½ cup (75 g.) diced yellow bell pepper
½ cup (75 g.) diced red bell pepper
¼ cup (40 g.) finely diced red onion
1 small jalapeño, seeded and finely diced
2 tbsp. (8 g.) chopped fresh cilantro
2 tbsp. (30 ml.) fresh lime juice
¼ tsp. fine sea salt
For the Guacamole
2 ripe avocados
2 tbsp. (30 ml.) fresh lime juice
¼ cup (40 g.) finely diced red onion
¼ cup (40 g.) finely diced tomato
2 tbsp. (8 g.) chopped fresh cilantro
¼ tsp. fine sea salt, plus more to taste
Freshly ground black pepper, to taste
For Serving
8 large butter lettuce or iceberg lettuce leaves
Lime wedges
Extra chopped cilantro, optional
Directions
Make the black beans. Heat the olive oil in a medium skillet over medium heat. Add the red onion and jalapeño. Cook for 3 to 4 minutes, stirring often, until slightly softened.
Add the garlic and cook for 30 seconds, stirring often.
Stir in the black beans, cumin, smoked paprika, chili powder, salt, black pepper and water. Cook for 4 to 5 minutes, stirring occasionally, until the beans are hot and lightly coated with the spices.
Stir in the lime juice. Taste and adjust with more salt, black pepper or lime juice, if needed. Set aside to cool slightly so the lettuce stays crisp.
Make the mango salsa. In a medium bowl, combine the mango, yellow bell pepper, red bell pepper, red onion, jalapeño, cilantro, lime juice and salt. Stir gently so the mango stays in distinct pieces.
Make the guacamole. Scoop the avocado into a bowl and mash with the lime juice until mostly smooth with a few small chunks.
Stir in the red onion, tomato, cilantro, salt and black pepper. Taste and adjust with more lime juice or salt, if needed.
Arrange the lettuce leaves on a platter or individual plates.
Spoon the black beans into the center of each lettuce leaf.
Add a generous spoonful of mango salsa over the beans.
Top each lettuce cup with guacamole and finish with extra cilantro, if using.
Serve right away with lime wedges on the side.
Make It Yours
For a heartier meal, add ½ cup (90 g.) cooked brown rice, quinoa or cilantro-lime rice to each serving.
For more crunch, add shredded red cabbage, sliced radishes or toasted pumpkin seeds.
For extra heat, leave some jalapeño seeds in the salsa or add a few dashes of hot sauce over the guacamole.
For a tortilla version, spoon the same black bean, mango salsa and guacamole filling into warm corn tortillas or small flour tortillas.
Kitchen Notes
Use sturdy lettuce leaves that can hold the beans and salsa without tearing. Butter lettuce gives a softer wrap, while iceberg lettuce gives the crisp, cupped look shown in the photo.
Let the beans cool for a few minutes before assembling. Very hot beans can wilt the lettuce and make the cups harder to pick up.
Dice the mango and peppers into small, even pieces so the filling looks colorful and balanced in each lettuce cup.
Pairs Well With
Serve these lettuce cups with tortilla chips, cilantro-lime rice, roasted sweet potatoes, black bean soup, corn salad, cucumber tomato salad or a simple fruit bowl.
