Use lower-carb butter lettuce as a substitute for a tortilla wrap. If you don't like your food spicy, substitute the jalapeno for chopped green bell pepper.
Prep Time: 10 minutes
Serving Size: 1/2 cup or 2 lettuce cups
1 15-oz can black beans, rinsed and drained
1 mango, peeled, diced and core juiced (1 tablespoon of juice)
½ small red onion, diced
1 medium jalapeño pepper, seeded and minced (see chef note)
1 large red bell pepper, seeded and diced
2 Tbsp red wine vinegar
1 Tbsp olive oil
one packet Splenda® no calorie sweetener
10 leaves of butter lettuce OR 20 Belgian endive lettuce
Alternative Serving Suggestion: Use jicama instead of lettuce for the serving vessel. Peel the jicama and slice into ¼-inch thick rounds, then slice the rounds into triangles (eighths) to resemble tortilla chips. Serve like chips and salsa using the raw jicama “chips” instead of tortilla chips.
Chef Tip: Be careful when cutting the jalapeno peppers. The seeds and veins inside the peppers are where the heat resides. Consider wearing gloves during this step and be careful not to touch your face or eyes when handling hot peppers. If jalapenos are too hot for you, substitute with a green bell pepper.
MAKE IT GLUTEN-FREE: Verify that the canned beans that you are using are gluten-free and this dish can be gluten-free.
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