This recipe for black bean lettuce wraps is easy, healthy and cheap.

Therefore it is a win in my book! This makes an ideal weekday light lunch that is fresh, quick and great filler. Lettuce used as wraps is a great way of staying healthy but providing that extra crunch and these black bean lettuce wraps are very popular in my house!

Ingredients for Black Bean Lettuce Wraps With Corn Salsa and Coriander Lime Rice

¾ cup jasmine rice

1 can black beans, rinsed and drained

1 can corn kernels

1 cup finely chopped red onion

1 red pepper finely diced

3 tablespoons tomato salsa

Juice from ⅓ of a lime

½ cup fresh coriander, chopped

Iceberg lettuce leaves

1 avocado

Method

Prepare the jasmine rice according to package directions.

Open the can of black beans and pour into a colander – rinse and drain. Add beans to a small pot over low heat and add the tomato salsa. Stir to combine. Heat through, stirring occasionally (about 8-10 minutes).

Chop the fresh coriander leaves. Reserve a few pinches for garnish (if desired), then add the coriander to the cooked rice along with the lime juice. Stir to combine.

To put a wrap together: begin with the lettuce leaf, add a scoop of coriander lime rice, followed by a scoop of the black beans, corn, tomato and onion. Sprinkle with reserved coriander leaves and sliced avocado. Fold into a taco-like shape and take a bite – enjoy!

This recipe is a guest post from Rebecca who is the owner of the blog Imperfect Mummy where you will find only realistic parenting advice along with reviews, parenting tips, tricks and family recipes. Rebecca is just about managing as a stay at home Mum to 3 boys and after living in Australia for 14 years now calls England home again.

Black Bean Lettuce Wraps With Corn Salsa and Coriander Lime Rice