dinner · lunch · Peruvian-inspired
Aji-Lime Pinto Bean & Pumpkin Lettuce Cups
A tangy lettuce cup with pinto bean, pumpkin, and an aji-lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups pinto bean, drained and rinsed
- 4 cups pumpkin, peeled and cubed
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tbsp aji amarillo paste
- 12 lettuce
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a skillet; cook the pinto bean and pumpkin with salt. Cook until the pinto bean is hot and the vegetables are tender.
- 2
Stir in the lime juice, cumin, aji amarillo paste and cool for 3 minutes.
- 3
Spoon the filling into the lettuce leaves and serve immediately.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.