- Sauce:
- 2 (15 ounce) cans tomato sauce
- 1 cup water
- 1/2 cup chipotle peppers in adobo sauce
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- Wraps:
- 2 tablespoons extra-virgin olive oil
- 2 small onions, finely chopped
- 2 green bell peppers, finely chopped
- 1 pinch salt
- 1 1/2 pounds ground beef
- 4 cloves garlic, minced
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 16 romaine lettuce leaves
- Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
- Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
- Spoon filling into lettuce leaves.
04/28/2018
recipepes.com
Spicy Chipotle Lettuce Wraps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
