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Mexican Lettuce Wraps Topped with Guacamole & Pico de Gallo

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Mexican Lettuce Cups


Serves 4

 

Pico de Gallo Ingredients 

1 large tomato, chopped

1 cup chopped red onion

½ cup fresh chopped cilantro

Juice of 1 lime

Pinch of ground cumin (optional)

1 tablespoon ground coriander


Guacamole Ingredients

2 ripe avocados

1 small jalapeno, seeded and finely chopped

1 large garlic clove, chopped

Sea salt to taste

Juice of 1 lime

Pinch of cumin (optional)


Filling Ingredients

4 cups sliced white mushroom

2 cup shredded purple cabbage

1-2 tablespoons taco seasoning

1 340ml can black beans, drained and rinsed (look for no sodium added brands, like Eden Organic)

1-2 tablespoons taco seasoning (see below)


Taco Seasoning Ingredients

4 tablespoons chili powder

3 tablespoons garlic powder

2 tablespoons chili chipotle

3 tablespoons dried oregano

2 tablespoons ground cumin

1-2 tablespoons smoked paprika (or regular paprika if you don’t like it too spicy)

 

4-6 large romaine or lettuce leaves, or lettuce of choice, for wraps


Directions

Taco Seasoning: Mix all ingredients together in a small bowl and set aside. You won’t be using all of it, as this makes a large batch for you to store for later use. Store extra in a Mason jar or container and it will keep for months.

 

Guacamole: Halve the avocados, discarding the pits and scooping the avocados into a mixing bowl. Add the remaining ingredients to the avocado and mash with a form until smooth.

 

Pico de Gallo: Mix all ingredients together in a small bowl and set aside.

 

Filling: Over high heat, preheat large frying pan with extra-virgin olive oil. Add mushrooms, cabbage and taco seasoning, and sauté until mushrooms are tender.

 

Arrange lettuce leaves on plates. Start with adding a couple tablespoons of black beans, and then top with a couple scoops of the cooked mushrooms/cabbage mixture. Finish it off with a Pico de Gallo and a dollop of guacamole.


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