Pecan pinto bean taco lettuce wraps

Pecan pinto bean taco lettuce wraps

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!

Course entree, Main Course

Cuisine American, Mexican

Keyword vegan, vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings wraps

Calories 178kcal

Author Jackie Sobon

Ingredients

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

Instructions

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.

Nutrition