I love burritos but my body struggles with a tortilla, beans AND rice in one meal. The combination of black beans and brown rice is divine when it is accompanied with a light guacamole dominated by tomatoes and lots of crunchy lettuce! Introducing the iceberg lettuce burrito. All the satisfying, satiating ingredients tucked inside the crisp leaves of iceberg lettuce.
The outer leaves of a very fresh head of iceberg works best but you can hobble together inner pieces the way I did today. And if you don’t want to wrap it all up, chop up the lettuce and make a burrito bowl instead!
Iceberg Lettuce Burritos
Ingredients
2 large iceberg leaves, per serve
1/2 cup black beans
1/2 cup cooked brown rice
2 slices cashew nut ‘cheddar cheese’ (optional) (see post 22 January 2026)
flesh from 1/2 avocado
6-8 cherry tomatoes, chopped
2-3 slices of red onion, finely chopped
1 clove garlic, peeled and finely minsed (optional)
1 small red jalapeno, finely chopped (optional)
handful of fresh cilantro, finely chopped
1 tbs fresh lime juice
salt to taste
Roasted green salsa, for topping (see 26 January 2026)
Method
Take out the green salsa and put a serving in a small bowl. Heat up the black beans and brown rice if desired. Otherwise, take out and let them come to room temperature.
Prepare the guacamole. Mash the avocado flesh. Add the fresh lime juice. Finely chop the onion, garlic, chilli and cilantro. Add to the mashed avocado. Chop the tomatoes and add. Mix and add some ground pepper. Set aside.
Wash, spin and air dry the lettuce leaves.
Place the lettuce leaves on a plate. Place two slices of cashew nut ‘cheddar cheese’ on the leaves. Top with the rice, black beans and guacamole. Roll in lettuce leaves and cut in two.
Eat with green salsa. And enjoy!!!
