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Lettuce Wraps

with Mango Salsa

Christine WongNYC
🌿 digital media content creator - food + wellness 🥕 editor @thefeedfeed @realfoodforkids 🌊 ready to save the oceans @plasticfreefoodie
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Note from TheFeedFeed Team:

When summer hits, we love making use of our farm bounty greens to make wraps and tacos for easy lunches and weekend entertaining. They keep things light and ensure that no one ends up falling asleep after dinner. These Black Bean Lettuce Wraps with Mango Salsa are the perfect refreshing meal to make for those super hot summer days. Premake the filling and salsa and you can pull together dinner in a snap. Paired with Telula cold-pressed juice, these are a serious show stopper.

Be sure to check out all the flavor that Telula has to offer and find your nearest retailer here! Be sure to check your local grocers Juice aisle for Telula!

LETTUCE WRAP TACOS

Serves 3-4

2 Tbsp olive oil

1/2 red onion, peeled and finely chopped

1 clove garlic, minced

1 tomato, roughly chopped

1 small purple sweet potato, peeled and finely diced

13 oz can ready-to-eat black beans

8 oz mushrooms, finely chopped

1 tsp each of cumin, oregano, and paprika

1/2 tsp sea salt

1/4-1/2 tsp cayenne pepper

1/4 cup water

Lettuce leaves (Preferably Boston)

  • Coat the bottom of a large saucepan with olive oil. Sauté the onion and garlic for 4-5 minutes. Add the remaining ingredients, sauté on high heat for another 3 minutes, bringing the liquid to a boil, then cover and simmer for 15 minutes until the sweet potato is cooked.

MANGO SALSA

1 mango, peeled, pitted and finely diced

2 Tbsp fresh cilantro, finely chopped

1 Tbsp red onion, finely chopped

2 cherry tomatoes, finely chopped

2 tsp fresh lime juice

1/4 tsp sea salt

1/4 tsp cayenne pepper

  • Mix ingredients together and refrigerate until ready to serve.

To assemble -

  • Let the mixture cool completely before serving.
  • Assemble by placing a generous spoonful of filling in each lettuce leaf and top with mango salsa. Enjoy!

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