This Chorizo and Black Bean Lettuce Wrap recipe falls into the SUPER easy category for sure. It takes no time at all to slice and pickle the onions and peppers then sauté the sausage and black beans on the stove. Serve with the lettuce cups, cheese, and sour cream, and voila … dinner is done!
I did throw some sweet potato “fries” into the oven for 20 minutes before I got started, and everything was ready at exactly the same time. If you happen to have any of this dinner leftover, then I recommend turning it into an epic Huevos Rancheros breakfast the next day, yum! :)
Other Lettuce Wrap Recipes You Might Enjoy
Chorizo and Black Bean Lettuce Wraps
This Chorizo and Black Bean Lettuce Wrap recipe falls under the SUPER easy to make category. Cook up a healthy and delicious dinner in 20 minutes.
Ingredients
For the Pickled Onions & Peppers
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon honey
- 1 cup red onion, thinly sliced
- 1 jalapeño , or serrano pepper, trimmed, cut longways, and sliced into thin pieces
For the Wraps
- 1 pound chorizo sausage, (bulk or casings removed)
- 1 15 ounce can black beans, drained and rinsed
- 1 lime, juiced
- 1 head butter lettuce, rinsed and leaves separated
Suggested Toppings
- crumbled queso fresco
- sour cream
- cilantro
Instructions
For the Pickled Onions & Peppers
-
Bring the vinegar, water, and honey to a boil in a small pot over high heat. Remove from the heat and stir in the sliced onions and peppers. Set aside while you prepare the rest of the meal.
For the Wraps
-
In a large skillet over medium-high heat, add the chorizo, occasionally breaking it up with a spatula while it cooks. Once it starts to brown, stir in the beans. Cook until the meat is no longer raw (pink) in the middle.
-
Turn off the heat and pour in the lime juice while scraping up the brown bits off the bottom of the pan.
-
Drain the onions and peppers, and serve with the meat mixture, lettuce cups, cheese, sour cream, and cilantro.
Recipe Notes
Adapted from Cooking Light Magazine
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Roasted Garlic and Tomato Pasta with Kale
I enjoyed the spicy chorizo and and crispy lettuce combo.
What kind of chorizo do you like to use? Thanks!
As far as meat goes, try sticking with locally raised from a butcher or from a local farmer’s market. – Nicole