Spicy Chipotle Lettuce Wraps

I had leftover canned chiles in adobo sauce and thought I would try it in a lettuce wrap recipe. It turned out great and my family loved it! It is pretty spicy, but that's how we like it. We topped our lettuce wraps with sliced olives and chopped tomatoes. This would also be great as a baked potato topper or on a taco salad.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 408 Calories

Ingredients

• 1 pinch salt
• 1 cup water
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 ½ pounds ground beef
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons chili powder
• 2 (15 ounce) cans tomato sauce
• 1 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 2 small onions, finely chopped
• ½ cup chipotle peppers in adobo sauce
• 2 green bell peppers, finely chopped
• 16 romaine lettuce leaves

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon filling into lettuce leaves.