YOUR SOLIN GENERATED RECIPE
Beef and Bean Lettuce Wraps
Sautéed lean ground beef and tender diced potatoes are tossed with earthy red beans and kale, then tucked into crisp butter lettuce leaves for a satisfying crunch.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Red kidney beans
0.5 cup Yukon gold potato
1 cup Kale
4 large leaves Butter lettuce leaves
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
1 tsp Coconut aminos
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Add the finely diced potatoes and cook for 5-7 minutes until golden and tender.
Add the ground beef to the skillet, breaking it up with a spatula until browned and cooked through.
Stir in the rinsed red kidney beans, finely chopped kale, sea salt, black pepper, garlic powder, and onion powder.
Cook for another 3-4 minutes until the kale is wilted and the beans are warmed through.
Drizzle with coconut aminos and stir to combine all flavors.
Spoon the beef and bean mixture into the center of the butter lettuce leaves and serve immediately.