Lettuce Wrap Tacos

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.

• Preparation Time: 20 mins
• Cooking Time: 22 mins
• Total Time: 42 mins
• Calories: 344 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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