4 Serves
36 Mins
Wash the lettuce leaves thoroughly, pat them dry, and set them aside to serve as the cups.
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Vitamin K
107 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
257 µg / 400 µgCalcium
106 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
866 mg / 4,700 mgSodium
1344 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
13 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Using a chef's knife, finely dice the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat, then add the diced onion and minced garlic, sautéing until fragrant and translucent.
Stir in the canned black beans and sweet corn, cooking for another 5 to 8 minutes until heated through and slightly caramelized.
Season the mixture with salt and black pepper to taste, then spoon the warm filling into the prepared lettuce leaves and serve immediately.
25
g95
g20
g
Yemeni
