Black Bean And Cheese* Recipe

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Season beans

Stir in the drained black beans, ground cumin, smoked paprika, salt and black pepper. Cook, stirring occasionally, 3–4 minutes so the beans heat through and absorb the spices.

Finish & combine with cheese

Remove skillet from heat and stir in the shredded cheddar and 1 tablespoon fresh lime juice until cheese begins to melt and coats the beans. Taste and adjust salt, pepper, or lime if needed. Keep warm while preparing salsa and pico.

In a medium bowl combine the chopped reconstituted sun-dried tomatoes, diced fresh tomato, red onion and chopped cilantro. Add 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the optional pinch of red pepper flakes if using. Stir gently to combine. Let sit at room temperature 10–15 minutes to allow flavors to meld.

Combine the diced tomatoes, chopped onion, cilantro and (optional) jalapeño in a small bowl. Add 1 tablespoon lime juice and 1/2 teaspoon salt. Mix and let rest 5–10 minutes so juices develop. Taste and adjust seasoning.

If using shredded lettuce as a bed, spread it on the serving platter. Arrange butter lettuce leaves open and ready for filling.

Spoon about 1/4 cup of the warm black bean & cheese filling into each lettuce leaf (adjust quantity to preference).

Top each filled leaf with 1–2 tablespoons pico de gallo and 1–2 tablespoons sun-dried tomato salsa. Add a little extra shredded cheddar if desired.

Garnish with a squeeze of lime, a sprinkle of chopped cilantro, and salt & pepper to taste. Serve immediately while the filling is warm.