15-minute vegan pecan pinto bean taco lettuce wraps! Easy pinto pecan taco filling in romaine lettuce boats with your favorite pinto bean taco toppings. YUM!
We received a copy of Vegan Yack Attack's Plant-Based Meal Prep for review and are sharing this taco lettuce wraps recipe with permission. All opinions are our own.
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Heya, Rhubarbarians! A special recipe comin atcha today that only takes 15 minutes. Oh yes.
Remember those butternut squash black bean tacos? Well, you get another taco inspired recipe from the same author, Jackie Sobon.
Vegan taco lettuce wraps in 15 minutes
Have I mentioned 15 minutes enough yet?
The taco "meat" for these lettuce boats is super simple to whip together. Everything gets pulsed in a food processor and then heated up in a pan. Super quick, super easy, super delish.
Plus, they are made with pinto beans and pecans. So you get that "meaty" texture AND a ton of protein. Total score.
Plant based meal prep
Jackie Sobon of Vegan Yack Attack let us share this fantastic recipe with you from her new cookbook, Plant-Based Meal Prep. Meal prep has become so popular lately (with very good reason) and this shows you how it's done vegan style!
Jackie shares "weekly meal plans and recipes to streamline your vegan lifestyle" in this mega-handy cookbook. It starts off with a chapter all about prepping the easy way and then moves on to meal prep for one. Then you get to the mix and match recipes and the different meals for your entire day, all week long.
There are even chapters for high protein meals, sheet pan, Instant Pot, freezer meals, and kid-friendly foods!
Recipes we are going to try:
- Fajita pita pockets
- Mushroom onion burgers
- Instant Pot creamy broccoli soup
- Pizza kale chips
- Chocolate peanut butter rice bars
You know what? This family of 3 JUST got ourselves a new deep freezer. There are so many recipes in this book that would be perfect to make and freeze for super easy weeknights. In fact, we made another batch of this pinto bean taco filling and froze it. YUHHHSSSS!
Make the taco filling
The taco filling is super easy to make.
Combine the pecans, onion, chili powder, cumin, salt, corander, and cayenne in a food processor. Pulse until the pecans are broken up.
Then add the beans and pulse until the filling is like a taco "meat" texture (see pic above).
Heat some oil in a sauté pan and heat the pinto pecan mixture until it's browned, but not long enough for the beans to turn to mush.
Have you tried our easy sheet pan vegetarian fajitas?
Meal prep directions
To make these for meal prep, you'll want to keep the ingredients separated until you are ready to eat.
Store the lettuce leaves, filling, and toppings separately in the refrigerator for up to 7 days. Reheat the filling if desired, but it's not necessary. Lunch in less than 5 minutes!
To freeze for later:
Make the pinto pecan mixture in the food processor and transfer to a freezer safe air-tight container. Do not cook. When ready to serve, defrost it in the refrigerator overnight and heat in a sauté pan.
Choose the right lettuce
You want a crispy lettuce that will hold it's shape for these wraps! We use romaine lettuce leaves in this recipe which creates a long boat like wrap, but holds it's shape very well.
You can also use Boston lettuce leaves (aka bib or butter lettuce) or even iceberg lettuce if that's what you have!
You can also wrap a tortilla around the lettuce and make a great vegan pinto bean taco!
Pro tip: If the lettuce boats seem a little unruly, just chop up the romaine and serve this as a taco salad!
Taco lettuce wraps toppings
Any of your favorite taco toppings will work!
- Fresh cilantro
- Sour cream (vegan)
- Anything else you'd like!
Pecan pinto bean taco lettuce wraps
- 1 ½ cups raw pecans
- ¾ cup chopped red onion
- 1 tablespoon chili powder
- 1 ½ teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground coriander
- 1 pinch cayenne pepper
- 2 15 ounce cans pinto beans, drained and rinsed
- 2 teaspoon sunflower oil or olive oil
- 8 large romaine lettuce leaves or 12 small leaves
- diced avocado, salsa, vegan sour cream, and fresh cilantro for serving
- In a food processor equipped with the S-blade, pulse the pecans, onion, chili powder, cumin, salt, coriander, and cayenne until the pecans are broken into pea-size pieces. Add the pinto beans and pulse a couple of times until they have broken down to roughly one-quarter of their original size.
- Heat the oil in a large sauté pan over medium heat. Add the pecan-pinto mixture and cook, stirring occasionally and breaking up the big chunks, until there is some browning on the crumbles, 3 to 5 minutes.
- To serve right away, divide the filling between the romaine lettuce leaves, them top each one with avocado, salsa, sour cream, if using, and cilantro. If prepping for later, store the lettuce leaves, filling, and toppings separately in the refrigerator for up to 7 days. Reheat the filling before serving, if desired.
Note: nutritional information does not include toppings.
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians #VeganYackAttack
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. Thank you Jackie Sobon for letting us share your amazing recipe. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!