Recipe Weekend!

Hey All!

So last week we talked about some yummy lamb chops I was going to be making and boyyyy did they turn are great! Never mind the fact that broiling them set all my smoke alarms off in the apartment and woke my baby up. It was worth it and I mean you can’t beat the extra cuddles anyway, right? The balsamic glaze was nothing short of AMAZING. If you didn’t try it then you are missing out. Either way I’m in the mood to make some Mexican this weekend, but I want something different. If you’re like me then you almost never get tired of eating Mexican food, but I do get tired of cooking the same old stir fry to put in a wrap or bowl. So in order to reach a different taste level I am going to try a satisfying, fruity, and VEGETARIAN lettuce wrap. No worries there is still plenty of protein, iron, and vitamins involved. A cup of black beans pack in about 15g of protein, 15g of fiber, and is a good source of folate and magnesium. So let’s get our salsa, and guac on this weekend with a perfect lettuce wrap.


  1. Mango Salsa

  2. Guacamole

  3. ½ large red onion

  4. 1 green pepper

  5. 1 ½ cups corn (frozen or fresh…NON GMO)

  6. 15-ounce can black beans

  7. 7-ounce can chipotle peppers (or tomatoes with chili peppers)

  8. 2 tablespoons olive oil

  9. 1 teaspoon oregano

  10. 1 teaspoon cumin

  11. 1 teaspoon paprika

  12. 1 teaspoon kosher salt

  13. Fresh ground pepper

  14. 2 heads Bibb lettuce


  1. Make the mango salsa and guacamole.  (SEE RECIPE BELOW)

  2. Dice ½ red onion and 1 green pepper; place them in a bowl with 1 ½ cup corn. Drain and rinse 1 can black beans. Mince 1 chipotle chili pepper (if using).

  3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add red onion, green pepper, and corn, and saute for 5 minutes, stirring occasionally. Add black beans and 1 teaspoon each oregano, cumin, paprika, liquid smoke, and kosher salt, and a few grinds fresh ground pepper. Add ¾ cup water and let simmer until water cooks down, about 5 minutes.

  4. Meanwhile, remove the lettuce leaves and wash and dry the lettuce.

  5. To serve, spread guacamole on a lettuce leaf, then top with black bean filling and mango salsa.

Mango Salsa

  1. ¼ large red onion (or ½ small onion)

  2. 2 large handfuls cilantro (2 tablespoons chopped)

  3. ½ jalapeño pepper

  4. 1 lime

  5. Kosher salt


  1. Cut the 2 mangoes into small cubes. Finely mince ¼ red onion. Chop 2 tablespoons cilantro. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then finely dice the pepper. Juice the lime.

  2. Mix together mango, red onion, cilantro, jalapeño, lime juice, and 2 pinches kosher salt. Taste and adjust flavors as desired to balance the sweetness of the mango with the sour lime and spicy pepper. For best results, let sit at room temperature for about 15 minutes to allow the flavors to meld.

Easy Guacamole


  1. ½ jalapeño pepper

  2. 4 cloves garlic

  3. ¼ red large onion (1/2 small)

  4. ½ cup packed cilantro leaves

  5. 2 avocados

  6. 1 lime

  7. ¾ teaspoon kosher salt

  8. Fresh ground pepper


  1. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then cut the pepper in half.

  2. In the bowl of a food processor, place 4 garlic cloves and process until minced. Add ¼ red onion, ½ jalapeño pepper, and ½ cup cilantro leaves, and process until finely chopped.

  3. Cut 2 avocados in half and scoop out the flesh into a bowl. Mash the avocados with a fork, then mix in the vegetables. Add the juice of 1 lime, ¾ teaspoon kosher salt, and fresh ground pepper to taste.

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