Vegan Black Bean Lettuce Wrap “Tacos” a.k.a. Who Needs Taco Tuesday… Let’s Make “Taco Everyday” A Thing!

Vegan Black Bean Lettuce Wrap “Tacos” a.k.a. Who Needs Taco Tuesday… Let’s Make “Taco Everyday” A Thing!

These vegan black bean lettuce wrap “tacos” are everything. Seriously, whether you’re a black bean aficionado like me or you’re a bit newer to the whole “eat more beans” thing, you will fall head over heels for these!!

I totally teased you guys with these & kept you waiting for the recipe (don’t hate me), but just think Mexican-seasoned black beans with coconut aminos + nutritional yeast, avocado, sprouts, green onion, organic salsa + tons more cheesy flavour… and they are about to become YOURS!

PRO TIP: I always layer my lettuce wraps because TBH, I stuff them a whole lot so it prevents them from ripping. I generally double them, depending how thin it is! Either way, this meal is a little bit messy but it’s so good, it’s worth the mess!


  • 4 Boston lettuce leaves
  • 1/2 cup organic no-salt added black beans
  • 3 tbsp. organic coconut aminos
  • 1/2 tbsp. nutritional yeast
  • 2 cloves garlic, minced
  • 1/2 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1/2 tsp. smoked paprika
    • 1/4 avocado, cut into chunks
    • Pink radish sprouts
    • 1-2 tbsp. organic medium salsa
    • 1 green onion, diced


  • Add the black beans, nutritional yeast, coconut aminos, garlic, cumin, chili powder & smoked paprika to a small skillet & heat over medium-high heat. Sauté the black beans with all the other ingredients for about 3-4 minutes, until combined, hot & cooked through but not mushy!
  • Place the lettuce wraps (doubled) on a plate & top with the black bean mixture, salsa, avocado, sprouts & green onion. Drizzle on some more nutritional yeast if you wish.



  • Roll ’em up & ENJOY! 🙂




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