Lettuce-Wrap Tacos with Black Beans and Corn

  • Serves: 4; 2 tacos per serving


Description

These tacos don’t require any cooking, which makes it easy for you to put together a quick lunch and be on your way.

Ingredients

1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup frozen whole-kernel corn, thawed
1 small Italian plum (Roma) tomato, diced
1/2 small avocado, diced
2 tablespoons snipped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
8 Bibb lettuce leaves
1/2 cup shredded low-fat Monterey Jack cheese
1/2 cup salsa (lowest sodium available)

Cooking Instructions

In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.

Spoon 1/4 cup bean mixture into the center of each lettuce cup. Top with the Monterey Jack and salsa. For tacos, fold the sides of the lettuce over the filling. For burritos, roll the lettuce to enclose the filling, tucking the ends in. Secure each burrito with a toothpick.
 



Nutritional Analysis
Per serving
Calories Per Serving
170
Total Fat
6.5g
Saturated Fat
2.5g
Trans Fat
0.0g
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3.0g
Cholesterol
9mg
Sodium
202mg
Carbohydrates
20g
Fiber
5g
Sugar
5g
Protein
9g

Dietary Exchanges


1 1/2 starch, 1 very lean meat, 1 fat



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.