Southwestern Beef Lettuce Wraps with Crispy Tortilla Strips and Avocado
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Ingredients & Equipment
What we send
- 1 candiced tomatoes
- 1 canblack beans
- 1head Boston lettuce
- 1yellow bell pepper
- 1/8 ouncecilantro
- 2corn tortillas
- 12 ouncesground beef
- 1/4 teaspoonancho chile powder
- 2 packetsnonfat sour cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
Drain diced tomatoes. Drain and rinse black beans. Rinse all produce. Pat lettuce dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps). Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Rougly chop cilantro leaves and stems. Cut lime into wedges for serving. Trim and discard scallion roots and thinly slice.
Fry tortilla strips
Stack tortillas and cut into ¼-inch strips, then halve strips crosswise. Heat 2 tablespoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add tortilla strips and fry, stirring occassionally, until golden and crispy, 3-4 minutes. Using tongs or a slotted spoon, transfer crispy tortilla strips to a paper towel–lined plate to drain and sprinkle over ¼ teaspoon salt. Reserve oil in pan for the next step.
Pat beef dry with paper towel. Return pan from tortilla strips to medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes.
Add bell pepper, scallions, and half of ancho chile powder (or use less for milder flavor; save remainder for another use) to pan with beef and stir to combine. Cook until vegetables are softened, about 2 minutes. Add diced tomatoes to pan and bring to a simmer. Cook, stirring occasionally, until flavors have melded, about 3 minutes. Stir in half of black beans to warm through, about 1 minute, then remove pan from heat. Taste filling and season with salt as desired.
While filling cooks, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.
Assemble and plate lettuce wraps
Transfer lettuce wraps to serving plates and top with Southwestern beef. Top with avocado slices, then a drizzle of sour cream. Garnish with cilantro and crispy tortilla strips and serve with lime wedges for squeezing over. Dig in!