Lettuce-Wrap Tacos with Black Beans and Corn Serves: 4


  • 1 cup canned no-salt-added black beans, rinsed and drained
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1 small Italian plum (Roma) tomato, diced
  • 1/2 small avocado, diced
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon chili powder
  • 8 Bibb lettuce leaves
  • 1/2 cup shredded low-fat Monterey Jack cheese
  • 1/2 cup salsa (lowest sodium available)

Cooking Instructions:

  • In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
  • Spoon 1/4 cup bean mixture into the center of each lettuce cup.
  • Top with the Monterey Jack and salsa.
  • For tacos, fold the sides of the lettuce over the filling.
  • For burritos, roll the lettuce to enclose the filling, tucking the ends in.
  • Secure each burrito with a toothpick.

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