Lettuce Wrap Tacos
I sort of made this by accident, trying to recreate something else. My skeptical wife was amazed and added it to the menu rotation! Add other toppings as you like. I think sun-dried tomatoes are also good with this.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 1small onion, chopped
- 1clove garlic, chopped
- 1(16 ounce) garbanzo beans, drained and rinsed
- 1tablespoon taco seasoning mix
- ½teaspoon ground cumin
- ¾cup chicken broth
- salt and ground black pepper to taste
- 1head iceberg lettuce, halved
- 1avocado, sliced
- 1tomato, chopped
- 1(3 ounce) can sliced black olives
Instructions
Step 1
Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.Step 2
Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.Step 3
Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.