One-Pan Bean & Poblano Lettuce Wraps

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• Roma tomato
  2 unit
• Tex-Mex paste
  2 unit
• baby lettuce
  2 unit
• black beans
  26.8 oz
• butter
  1 tbsp
• cilantro
  ¼ oz
• guacamole
  1/2 c
• poblano pepper
  2 unit
• radishes
  6 unit
• scallions
  4 unit
• sour cream
  1/2 c
• white wine vinegar
  1 tsp

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Finely dice Roma tomato . Trim and finely dice radishes . Trim and thinly slice scallions , separating whites from greens. Roughly chop cilantro . Core, deseed, and dice poblano pepper into ½-inch pieces. Drain and rinse black beans . Trim and discard root end from baby lettuce ; separate leaves.

   Roma tomato: 2 unit, radishes: 6 unit, scallions: 4 unit, cilantro: ¼ oz, poblano pepper: 2 unit, black beans: 26.8 oz, baby lettuce: 2 unit
2. 

   2

   In a medium bowl , combine tomato, radishes, scallion greens, half the cilantro, white wine vinegar . Season generously with salt and pepper.

   white wine vinegar: 1 tsp
3. 

   3

   Heat butter in a large pan over medium-high heat. Add poblano, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened, ⏱️ 4 minutes . Stir in beans, Tex-Mex paste , and water{2%tbsp}. Cook until beans are warmed through and water has absorbed, ⏱️ 2 minutes . Stir in Mexican cheese blend until melted.

   butter: 1 tbsp, Tex-Mex paste: 2 unit, Mexican cheese blend: 1 c
4. 

   4

   Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream , guacamole , Monterey Jack cheese , and remaining cilantro. Serve.

   sour cream: 1/2 c, guacamole: 1/2 c, Monterey Jack cheese: ½ cup