Refried Bean Lettuce wraps, perfect for a vegan lunch on the go, or just a lighter dinner option! Get this super easy recipe here!
1head Romaine Lettuce
1can Pinto Beans/Borlotti Beans
2tsp Soy Sauce(or tamari for gluten free)
1 Jalapenofinely minced
1/2 White Onionfinely diced
1 Red Bell Pepperfinely diced
1 Clove Garlicfinely minced
1/2tsp Ground Coriander
1tsp Smoked Paprika
1/2tsp Chilli Powder
Any toppings you like!
In a food processor, blend the beans with the soy sauce and water until completely smooth.
Saute the onion for a couple of minutes until it begins to soften. Add the bell pepper and cook for another couple of minutes.
Once the onion and pepper are very soft, add the garlic, jalapeño and spices. Cook until the spices become fragrant and everything has reduced in volume and is soft. Reduce the heat to low and add the bean mixture. Mix everything together really well.
Wash and dry the lettuce leaves and spoon some of the bean mixture into each one. Top with whatever you fancy, I chose some chopped tomatoes, spring onions, fresh coriander, sweetcorn and avocado, but you can really do anything you like!
Best enjoyed immediately, but the bean mixture can be stored in the refrigerator for about 2 days in an airtight tub. Reheat thoroughly before serving.