Many would argue that anything topped with guacamole will taste heavenly, and I may be one of those people. However, this black bean shiitake mushroom filling is delicious on its own too! This meal is simple, filling, and nutritious.
One of my six practical tips for eating organic on a budget is to buy your dried beans and legumes from the bulk department. Not only will this save you money, but also time if you cook the beans in large batches and freeze some for later. That way you’ll always have them handy when pinched for time.
- Many of us living away from the equator suffer from low levels of vitamin D. Vitamin D, also known as the sunshine vitamin, boosts immune function and is an essential cofactor for calcium assimilation, but is harder to attain from the diet. Luckily, shiitake mushrooms grow in abundance in British Columbia and are a great plant-based source of vitamin D. Amazingly, mushrooms will continue to make vitamin D after they’ve been picked if placed in sunlight. One study suggests the amount of vitamin D will increase tenfold if left in direct sunlight for 8 hours— unbelievable! Shiitake mushrooms are not only a wonderful source of vitamin D, but rich in copper, pantothenic acid, and selenium too. Shiitake mushrooms are well documented for their immune benefits, cardiovascular support, and anticancer properties.
Black Bean Shiitake Mushroom Lettuce Wrap Ingredients:
1 tablespoon coconut oil
1 red onion, minced
2 cups chopped cabbage
3 cups shiitake mushrooms
1 tablespoon cumin
1/4 teaspoon sea salt
1 1/2 cups cooked black beans
2 garlic cloves, minced
1/4 cup cilantro, stemmed
1 head romaine lettuce
In a large saucepan, melt coconut oil over medium heat. Add onion and sauté for 5 minutes or until onions become translucent. Add cabbage, mushrooms, cumin, and sea salt stirring occasionally until the vegetables begin to soften.
Add black beans and garlic to the pan once the cabbage is tender. Heat through and toss with fresh cilantro. Serve in lettuce leaves and top with guacamole.
Recipe originally published on www.lulora.com