Black Bean & Avocado Lettuce Wraps

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This salad makes great leftovers, as long as you reserve the almonds for just before serving.


  • 1 14-ounce can of drained and rinsed black beans
  • 1 Tablespoon ground cumin
  • 1 cup fresh tomato or tomatillo salsa
  • 2 ripe, avocados, peeled, seeded and diced
  • 8 large iceberg lettuce leaves
  • As needed hot sauce, optional
  • Sliced or diced onion, optional
  1. Place drained and rinsed black beans into pan, season with ground cumin.
  2. Cook beans until heated throughout.
  3. Place 1/4 of beans, salsa (or diced tomato), and diced avocado into one lettuce leaf.
  4. If using, top with colorful sliced or diced onions and season with hot sauce.
  5. Place a second leaf on top and roll it closed.

If desired, you can substitute 1/2 pound lean ground turkey of beef (4-7% fat) for the black beans. To prepare, coat large nonstick skillet with cooking spray and place over medium-high heat. Crumble ground meat into pan, season with ground cumin. Cook meat until browned and continue with Step 3.