The perfect summer meal after a perfect summer’s day. The sun was shining, the sky was blue, the breeze was blowing and the kids weren’t fighting! We decided we’d all go to Vancouver’s famed Stanley Park for a leisurely bike ride around the seawall. A lovely picnic was followed by a relaxing ‘rest’ on the beach, a splash in the water and finally a quick stop at Cartems donuts because hello..It’s been years since I’ve had a donut and they have the best, super -delicious, organic, vegan donuts I’ve ever had. Sometimes you’ve just gotta;)
Needless to say, upon our return home I was not feeling hungry in the slightest until I took one bite of these and my appetite promptly returned! These Black Bean Hoisin Wraps are absolutely delicious, simple to make, and perfect for a light summer meal. Lettuce leaves filled with savoury ooey gooey saucy (yeah, not a word;) goodness, packed with flavour and loved by everyone!
Prepare all your ingredients. Heat a large skillet over medium heat and add the canola oil. Add the garlic and ginger and cook for about a minute.
Add the chopped portobellos and red pepper and saute for about 6 minutes.
Add the black beans and hoisin sauce and stir to coat.
Add the water chestnuts, salt and pepper and red pepper flakes (if using) and stir. Finally add the chopped green onion.Transfer the mix to individual serving bowls and each person can serve their own by piling some of the mix onto lettuce leaves and gently wrapping.
Adapted from Van Rosendaal, Julie. “Hoisin Black Bean Lettuce Wraps”. Spilling the Beans.
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- 2 tbsp organic canola oil
- 1 tbsp ginger, peeled and grated
- 4 cloves garlic, pressed
- 4 portobello mushrooms, gills and stems removed, cut into strips and then cubes
- 1 red pepper cut into small bite sized pieces
- 2 cups of cooked black beans
- ½ cup bottled hoisin sauce
- 1 can (227 ml) water chestnuts, sliced thinly
- ⅛ tsp each salt and pepper (optional)
- 2 green onions sliced thinly
- pinch of red pepper flakes (optional)
- 1 large head of romaine lettuce leaves, washed and leaves separated
- Heat a large skillet over medium heat and add the canola oil.
- Add the garlic and ginger and cook for about a minute.
- Add the chopped portobellos and red pepper and saute for about 6 minutes.
- Add the black beans and hoisin sauce and stir to coat.
- Add the water chestnuts, salt and pepper and red pepper flakes (if using) and stir.
- Finally add the chopped green onion.
- Transfer the mix to individual serving bowls and each person can serve their own by piling some of the mix onto lettuce leaves and gently wrapping.