These Black Bean and Corn Taco Lettuce Wraps with Mango Salsa might just be my new favorite when it comes to meatless tacos. They are packed with flavor from a simple homemade taco seasoning with chili powder, paprika, oregano, garlic powder, cumin, salt, and pepper. Then everything is topped with a fresh and bright mango salsa. Seriously yummy and it couldn't be easier. The whole meal takes about 15-20 minutes depending on how fast you can chop.
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Black Bean and Corn Taco Lettuce Wraps with Mango Salsa
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- 1 U mango, diced
- 1/4 cup cilantro, chopped
- 1/2 U jalapeno (or more)
- 1 U lime, juice (or more)
- 2 tbsp olive oil
- 1/2 U red onion
- 1 U green pepper
- 1.5 cups corn (fresh, canned, or frozen)
- 15 oz. canned black beans, drained and rinsed
- 1.5 tsp. chili powder
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp. garlic powder
- 1/4 teaspoon salt
- 1/4 tsp black pepper
- 1 U head Bibb lettuce
Toss together the mango, cilantro, jalapeno, lime juice, salt, and pepper to create the mango salsa. You can also add red onion, cucumber, avocado, or red pepper to the salsa.
Heat the olive oil over medium high heat. Add the red onion and pepper. Cook for 5-7 minutes until tender, stirring often, Add the corn, black beans, and spices. Cook for 3-4 minutes until heated through. If using fresh corn, it may take 1-2 minutes longer. Taste and season with salt and pepper.
Serve the black bean and corn mixture in the lettuce wraps. Top with mango salsa.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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