BBQ Black Bean & Mozz Lettuce Wraps
with Pineapple Salsa & Crispy Onions
Sweet and savory is a combination we can always get behind! The sweet and savory lettuce wraps in this 15-minute meal are fully loaded in the best possible way: BBQ black beans tossed with caramelized onion and green pepper, topped with melty mozzarella, finished with juicy pineapple salsa, and showered with crispy fried onions for crunchy contrast. Have you ever heard of luckier lettuce leaves? (We’ll wait…)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Pineapple
1 unit
Red Onion
1 unit
Long Green Pepper
1 unit
Baby Lettuce
5 teaspoon
Red Wine Vinegar
1 unit
Black Beans
4 tablespoon
BBQ Sauce
½ cup
Mozzarella Cheese
1 unit
Crispy Fried Onions
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Core, deseed, and thinly slice green pepper into strips. Trim root end from lettuce; separate leaves.
• In a small bowl, combine drained pineapple, minced onion, and half the vinegar (all for 4 servings). Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until slightly softened, 3-5 minutes. • Meanwhile, drain beans. Once veggies are slightly softened, push to one side of pan; add beans and BBQ sauce to empty side. Mash half the beans using a potato masher or fork until creamy. • Stir beans and veggies to combine. Add a splash of water and season with salt and pepper. Cook, stirring, until sauce has thickened and veggies are tender, 2-3 minutes more.
• Divide lettuce leaves between plates. Fill with bean filling, mozzarella, and pineapple salsa. Top with crispy fried onions; serve.
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