Yield: 4
Serving Size: 1 3/4 cups
Ingredients
- 12 Bibb or Boston lettuce leaves
- 2 1/2 cups drained canned beans, such as a black, pinto, and/or kidney beans
- 2 cups grape tomatoes, quartered lengthwise
- 1 1/4 cups frozen corn, thawed
- 3 scallions, green and white parts, very thinly sliced on the diagonal
- 1/3 cup finely diced Monterey
- Jack cheese or vegan cheese alternative (1 1/2 ounces)
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin, or to taste
- 1/4 teaspoon chili powder, or to taste
- 1 Hass avocado, peeled, pitted, and diced
- 2/3 cup medium or “hot” tomatillo salsa (salsa verde)
- 1/4 teaspoon sea salt (optional)
- 4 lime wedges
Preparation Without Meat
Divide the lettuce leaves among 4 dinner plates or pasta bowls, loosely forming a “bowl” with the leaves.
Stir together the beans, tomatoes, corn, scallions, cheese, cilantro, cumin, and chili powder in a medium bowl. Add the avocado, salsa, and salt (if using), and gently stir just to combine. Adjust seasoning.
Evenly divide the bean mixture among the 4 lettuce “bowls,” and serve with the lime wedges on the side.
Nutritional Information Without Meat
Calories: 300
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 3g
Trans Fat: 0.0g
Cholesterol: 10mg
Sodium: 550mg
Potassium: 1070mg
Total Carbohydrate: 44g
Dietary Fiber: 11g
Sugars: 11g
Protein: 13g
Phosphorus: 300mg
Exchanges
2 starch, 2 vegetable, 1 1/2 fat
