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Lunch recipe · from the recipe book

Charred Broccoli Black Bean Lettuce Boats

Smoky skillet-charred broccoli and peppers with spiced black beans piled on lime-avocado smeared romaine leaves, finished with crumbly queso fresco and crunchy pepitas.

Charred Broccoli Black Bean Lettuce Boats

Ingredients

  • 3¾ cups florets350 gBroccolicut into small florets
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 5 cups chopped240 gRomaine lettuceseparated into 12 large leaves
  • 1 whole200 gAvocado
  • 2 tbsp30 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled
  • 3 tbsp24 gPumpkin seeds (pepitas)
  • 1½ tbsp20 gOlive oil
  • 2 cloves6 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prep first: cut the broccoli, slice the bell pepper, mince the garlic, crumble the queso fresco, chop the cilantro, and wash and dry the romaine leaves.
  2. Make the spread: mash the avocado in a bowl with half the lime juice and a pinch (about a quarter) of the salt until mostly smooth; set aside.
  3. Toast the pumpkin seeds in a dry large skillet over medium heat for 2 to 3 minutes until they pop; tip into a small bowl.
  4. Add half the olive oil to the skillet over medium-high heat. Add the broccoli and bell pepper and cook without stirring for 3 minutes, then stir and cook 4 to 5 minutes more until charred in spots and crisp-tender.
  5. Push the vegetables aside, add the remaining half of the olive oil, the garlic, cumin and smoked paprika, and stir for 30 seconds until fragrant.
  6. Add the black beans, the remaining salt and the black pepper, and toss everything for 2 to 3 minutes until the beans are hot. Stir in the remaining half of the lime juice off the heat.
  7. Lay the romaine leaves on a platter, spread each with the avocado mash, and spoon the broccoli-bean filling on top.
  8. Finish with the queso fresco, toasted pumpkin seeds and cilantro, and serve 3 leaves per person.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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