Tacos, tacos, tacos. Tacos make the world go ’round as a far as I’m concerned. Anybody can throw anything in a tortilla, call it a taco, and the masses will swoon. We live in a taco culture and I’m totally ok with that. In the interest of my waistline however – and the fact that summer is literally right around the corner (yes, I see you summer, eh gawd) – I’m stuffing the delish veggie and black bean filling for these tacos into lettuce wraps until further notice.
Paired with crispy iceberg lettuce, simply sauteed sweet potatoes, zucchini, corn, and black beans make a perfect summertime meal. If lettuce wraps aren’t your thing, then by all means, fill your favorite corn tortillas with this hearty mix. But whatever you do, don’t skip the Chipotle Cashew Crema. This stuff is addicting in the best way. It’s spicy, slightly sweet, ridiculously creamy, and what I want to put on just about everything at the moment.
The filling for these wraps comes together in under 10 minutes and is oh so pretty to look at, we’re literally eating the rainbow here guys. I like to let the sweet potatoes and zucchini get a lil’ charred to bring out their natural sweetness, frozen corn is a no brainer (but if you’ve got fresh corn, preferably straight off the grill, then use it!) and black beans make these filling and protein packed. To say I could easily put away half a skillet by myself would not be an understatement. Hence, lettuce wraps.
With soaked cashews as the base, a few chipotles in adobo sauce, and a hit of lime juice and agave nectar, the chipotle crema comes together in the Vitamix in under 10 seconds. Ok, it’s not a race, but seriously, it’s so easy. The resulting creamy goodness gives sour cream based dips a major run for their money. And I don’t know about you, but I will run for tacos, vegan tacos. Ok, jog….ok, walk….okkkk, drive. I will drive for tacos. Again, lettuce wraps
- 1½ cups zucchini, chopped
- 1½ cups sweet potato, chopped
- 1 cup black beans
- ½ cup frozen corn
- 1 head iceberg lettuce, separated into individual leaves
- 1 tablespoon olive oil
- 1 avocado, chopped
- ¼ cup cherry tomatoes, halved
- ¼ cup cilantro, minced
- salt & pepper
- ½ cup water
- 3 chipotle peppers from a can of chipotles in adobo
- 2 tablespoons lime juice
- 1 tablespoon agave nectar
- ¼ teaspoon sea salt
- Heat oil in a large saute pan over medium-high heat. Add sweet potatoes and cook until slightly softened, about 3 minutes. Add zucchini to pan and cook 5 minutes more. Add corn and black beans and saute until just heated through.
- Add all of the ingredients to a high speed blender and mix until smooth and creamy, about 2 minutes.
- Fill lettuce leaves with veggie and black bean mix and top with crema, avocado, cherry tomatoes and cilantro.
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