Lettuce-Wrap Tacos with Black Beans and Corn

By J Kate

Lettuce serves as the "shell" in these tasty, low-carb, high fiber, vegetarian tacos.

Lettuce-Wrap Tacos with Black Beans and Corn
Ingredients
  • 1 cup canned no-salt-added black beans, rinsed and drained

  • 1/2 cup frozen whole-kernel corn, thawed

  • 1 small Italian plum (Roma) tomato, diced

  • 1/2 small avocado, diced

  • 2 tablespoons snipped fresh cilantro

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon chili powder

  • 8 Bibb lettuce leaves

  • 1/2 cup shredded low-fat Monterey Jack cheese

  • 1/2 cup salsa (lowest sodium available)

Directions
  1. In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.

  2. Spoon 1/4 cup bean mixture into the center of each lettuce cup.

  3. Top with the Monterey Jack and salsa.

  4. For tacos, fold the sides of the lettuce over the filling. For burritos, roll the lettuce to enclose the filling, tucking the ends in. Secure each burrito with a toothpick.


Nutritional Facts

Servings
4
Calories Per Serving 170
Total Fat 6.5g
Saturated Fat 2.5g
Trans Fat 0.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3.0g
Cholesterol 9mg
Sodium 202mg
Carbohydrates 20g
Fiber 5g
Sugar 5g
Protein 9g

mexican