LETTUCE WRAP TACOS

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Lettuce Wrap Tacos image

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.

Provided by Studboy

Categories     Main Dish Recipes     Taco Recipes

Time 42m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 (16 ounce) garbanzo beans, drained and rinsed
1 tablespoon taco seasoning mix
½ teaspoon ground cumin
¾ cup chicken broth
salt and ground black pepper to taste
1 head iceberg lettuce, halved
1 avocado, sliced
1 tomato, chopped
1 (3 ounce) can sliced black olives

Steps:

  • 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.
  • 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.
  • Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 40.2 g, Cholesterol 0.9 mg, Fat 18.1 g, Fiber 11.3 g, Protein 8.8 g, SaturatedFat 2.5 g, Sodium 927.4 mg, Sugar 5 g

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