Try This Easy Lettuce Wrap Recipe
Servings: 3-4 Prep Time: 15 Mins Total Time: 35 Mins
Ingredients:
1 cup pinto beans (cooked or canned)
½ cup corn
1 cup mushrooms
½ bell pepper
Butterhead or romaine lettuce (shape of a bowl or boat)
Half cucumber
½ cup tomatoes
2-3 cloves of garlic
1 stalk of scallion
2 stems of fresh parsley
1 Lemon
2 Avocados
Condiments:
Olive Oil
Salt Pepper
Red Pepper Flakes
Garlic Powder
Paprika/cayenne (based on spice preference)
Balsamic Glaze
Equipment:
Mortar and Pestle or Food Processor
*Wash ALL vegetables thoroughly! A frugal DIY fruit/veggie wash is vinegar, baking soda, and water.*
Prep:
In a medium bowl, rinse and drain pinto beans and corn. Set aside.
Ensure mushrooms are dry by patting them down with a paper towel. Dice the mushrooms and bell peppers. Add to the bowl with pinto beans and corn.
Finely chop the cucumbers and tomatoes and place in a bowl to the side.
Place lettuce face down on a paper towel to drain any remaining water.
Prepare peeled garlic, scallion (tear into 4-6 big pieces), and fresh parsley leaves.
Add everything into a mortar and pestle (or food processor) along with a dash of salt, pepper, and 1 tsp olive oil and grind until a fragrant chunky paste.
Now that you have finished the prep - let's get cookin’!
Method:
Add a little oil to a pan over medium-high heat.
Take the green garlic paste you made and add it to the pan; that will be your base for extra flavor. Stir until fragrant.
Slightly increase the heat and throw in the diced mushrooms and bell peppers; saute to distribute the flavor - mushrooms are flavor sponges!
Add corn and pinto beans to the pan and reduce the heat.
Now it's time to add more taste and layer the seasonings. Remember the paste already has salt! So you will only add another dash of salt, pepper, and paprika to taste. If you like it spicy, add a little cayenne and red pepper flakes during this step.
Take a sample taste and see if it needs anything. Once satisfied, cover and reduce heat to low or warm.
Let's pump up the volume in the bowl with the cucumbers and tomatoes. Finely chop both ingredients and add salt, pepper, paprika, garlic powder, about a tbsp of olive oil, a squeeze of lemon, and about a tbsp balsamic glaze. Mix and taste- this will be a topping.
Grab a separate bowl - add a beautifully ripe avocado, a squeeze of lemon, olive oil, salt and pepper, and a few red pepper flakes.
Use a fork to mash or the pestle - this makes it smooth. Taste and add oil or seasoning if need be. (you can also use your food processor)
This meal is perfect if you're having a small gathering at home or want to make something quick, easy, and healthy. You can also upcycle this meal into a burrito or veggie bowl. Don't be afraid to switch it up and get creative.
Happy Cooking, and remember the goal is to learn and enjoy something we took the time to create!
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Until Next Time,
