Vegan Black Bean Taco Wraps with Fresh Guacamole

You know I love me some Mexican food, but the tortilla aren't usually healthy or vegan. Lettuce makes this a healthy treat!

These vegan spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes.  This is a family favorite!

Prep time: 15 minutes.  Cook time: 5 minutes
Serves: 4
Ingredients:
2 T. extra virgin olive oil
1 15-oz. can black beans, drained and rinsed
2 T. water
1 t. ground cumin
½ t. chili powder
1 t. smoked paprika
¼ t. cayenne pepper
¼ t. dried Mexican oregano
Sea salt and black pepper, to taste
Optional: ½ medium red bell pepper, finely diced

Guacamole Ingredients:
2 large ripe avocados, pitted
1 medium tomato, seeded and diced
3 T. fresh lime juice
2 T. fresh cilantro, minced
½ medium jalapeño, finely diced
Sea salt and black pepper, to taste

To Serve:
Mango Salsa* See recipe here.
Iceberg, butter, or Romaine lettuce leaves for wrapping 
Directions:

1. Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
2. Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
3. While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
4. Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired. Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and the salsa.
5.  Enjoy!