Mexican Lettuce Wraps

Every time I go to P.F. Chang's I have to order their vegetarian lettuce wraps. I love the warm veggies and tofu combined with the crispy lettuce leaves. While I was home for a month, my mom was craving a mexican- inspired dish. We had some beans in the cabinet but I wanted to do more than just a burrito or bean salad (that came a different night). The result was inspired by my favorite aforementioned dish just with a different filling. Some of the spice quantities are approximate because I was improvising at that point. I highly suggest you pick your seasoning and add it a bit at a time until you're happy with the flavor.

Mexican Lettuce Wraps
By Caroline Mac

Ingredients:
1 yellow bell pepper, diced

1 red bell pepper, diced

1/2 zucchini, chopped

1/2 sweet onion, finely chopped

1 c fresh cilantro

3 cloves garlic, chopped

1 can each low sodium black and pinto beans, drained and rinsed

1 t Penzey's Arizona seasoning, or equivalent mexican spices

1-2 t Penzey's Southwest seasoning, or equivalent southwestern spices

1-2 t smoked paprika

Chile garlic Cholula hot sauce, to taste

Lots of lime juice, to taste

Olive oil for cooking

1 head butter lettuce, leaves left whole

1-2 heads romaine, whole leaves

1 Avocado, sliced


Step 1: Coat the bottom of your saute pan with olive oil and heat over medium- high heat. Add all veggies and garlic and saute until they begin to become tender.

Step 2: Add cilantro and spices, stirring for a minute or two longer. Reduce heat and add beans, lime, and hot sauce. Stir and until everything is thoroughly mixed.

Step 3: Remove mixture from heat and allow to cool. Spoon mixture onto butter lettuce leaves and into romaine boats. Top with avocado and serve immediately.

Note: You may want to have a spoon and fork handy, as this dish can get a bit messy...

Enjoy!
~Caroline~