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Taco lettuce wraps a light, healthy meal

Offset some of the rich holiday meals we’ve enjoyed with this quick, light, vegetarian meal.

Using lettuce leaves instead of flour tortillas creates a fresh crisp wrap for these

Linda Gassenheimer/TNS
Lettuce leaves are a fresh wrap for these Roasted Portobello Mushroom “Tacos.”

tacos. I’ve adapted this recipe from Richard Ingraham’s “Eating Well to Win” cookbook.

He is a private chef to NBA stars and talked about healthy eating at the Miami International Book Fair this year. In a recent interview, he told me his job is to feed the players a healthful meal, one that gives them the energy they need for a game.


Yield 2 servings

1 tablespoon olive oil, divided use

½ tablespoon balsamic vinegar

1 teaspoon ground cumin, divided use

½ teaspoon smoked paprika

2 portobello mushroom caps, stems removed, sliced into strips (about 3 cups)

½ tablespoon lime juice

2 small, ripe Haas avocados, peeled, seeded and sliced

1 cup cherry tomatoes, cut in half

½ cup diced red onion

1½ cups frozen corn kernels, defrosted

1½-cups reduced-sodium canned black beans, rinsed and drained

Salt and freshly ground black pepper

8 large butter lettuce leaves

2 tablespoons chopped cilantro

Preheat oven to 400 degrees. Line a baking sheet with foil and add ½ tablespoon olive oil, balsamic vinegar, ½ teaspoon ground cumin and smoked paprika. Stir to combine ingredients. Add mushrooms and toss with the mixture. Spread mushrooms out in one layer on the baking sheet and roast 5 minutes, or until mushrooms are soft.

Meanwhile, add the remaining olive oil, lime juice, remaining ½ teaspoon ground cumin to a bowl. Mix well. Add the avocado slices, cherry tomatoes, onion, corn kernels, black beans and salt and pepper to taste. Toss well.

Divide lettuce leaves between 2 plates. Fill the center with the roasted mushroom slices and spoon the avocado mixture on top. Sprinkle cilantro on top.

PER SERVING: 613 calories (44 percent from fat), 30.1 g fat (4.3 g saturated, 17.1 g monounsaturated), no cholesterol, 21.9 g protein, 76.5 g carbohydrates, 27.9 g fiber, 183 mg sodium.