dinner · lunch · Italian-inspired
Tomato Basil Black Bean & Asparagus Lettuce Cups
A tomatoey lettuce cup with black bean, asparagus, and a tomato basil 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 black bean, drained and rinsed
- 2 bunches asparagus, cut into 2-inch pieces
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp tomato paste
- 1 tsp basil
- 2 cloves garlic, minced
- 12 lettuce
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a skillet; cook the black bean and asparagus with salt. Cook until the black bean is hot and the vegetables are tender.
- 2
Stir in the tomato paste, basil, garlic 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.