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Snack recipe · from the recipe book

Smashed Black Bean Mustard Lettuce Wraps

Creamy smashed black beans with tangy mustard, lime and cumin, wrapped in crisp romaine with sweet corn, crunchy pepper and buttery avocado.

Smashed Black Bean Mustard Lettuce Wraps

Ingredients

  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 2 tbsp30 gYellow mustard
  • 2 tbsp30 gLime juice
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • ¾ cup120 gCorn kernels, canned, drained
  • 1 medium120 gRed bell pepperfinely diced
  • 3 tbsp chopped30 gRed onionfinely chopped
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 cup diced150 gAvocadosliced
  • ⅓ cup crumbled40 gQueso frescocrumbled
  • 5 cups chopped240 gRomaine lettucelarge leaves separated, washed and dried

Steps

  1. Prepare the vegetables first: dice the red bell pepper, chop the red onion and cilantro, and separate, wash and dry the romaine leaves.
  2. In a bowl, roughly smash the black beans with a fork, leaving some whole.
  3. Stir the mustard, lime juice, cumin and black pepper into the black beans until creamy.
  4. Fold the canned corn kernels, red bell pepper, red onion and cilantro into the bean mixture.
  5. Just before serving, slice the avocado and crumble the queso fresco.
  6. Lay out the romaine leaves in stacks of two, divide the bean filling evenly among them, top with the avocado and queso fresco, then roll up and serve cold.

Contains: Milk.

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

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