Another Meatless Monday post! This time it’s fajitas – and they’re really good.

I’ve made this recipe before a few times for Adam and I, however I used to use tortilla wraps. Since finding out about my wheat allergy I nixed the wraps when we make fajitas. Now we use lettuce wraps instead, which are much healthier, and actually taste way better. Iceberg lettuce is perfect for these because they have a nice crunch to them, and hold their shape well for holding in all the fillings.

I’m excited to do meatless monday each week, because it gets me out of a recipe rut. I try and look for a new meatless recipe to try – and they are usually super delicious. Also, I love sharing them with friends and family looking for alternatives, or readers who are vegetarian/vegan.

This weekend was pretty busy! It seems every weekend now is getting packed because the weather is getting nicer, and summer is around the corner. Everyone is having BBQs, get togethers – and Weddings! I’m really excited to go to our first wedding of the season this weekend! Adams friend is getting married this Sunday, and based on the amazing wedding website they have created I can already tell it’s going to be awesome.

Weekend recap: Friday night – sushi date with my friends at a new sushi place close to our house. Verdict? amazing. Now that I know about it I fear it’s going to be our new favourite. Saturday – went to the Torre & Tagus warehouse sale, and got some deals on stuff for the house, then went to a friends birthday/grad/moving beach BBQ party to celebrate. And Sunday – ran some errands, then had a baseball practice. Last week all three of our games got rained out, and tonight we have a double header, but thankfully it’s been super hot the last couple days.

I have to share our amazing sushi – I ordered a dragon roll, which was a dynamite roll with avocado on top. It came out like this:

um – eyes, ears, fire breath – AND the back had a prawn dragon tail. It was amazing.

I ordered the spicy tuna endive salad to start – it was also really good and presented so nicely.

Happy monday everyone! And DON’ T FORGET! Look out for my special birthday giveaway post on Wednesday! =) 

Sweet Potato & Black Bean Lettuce Wraps

Ingredients:

• 2 medium sweet potatoes, peeled and cut into small chunks
• chili powder
• 1 can black beans, washed and rinsed
• 1 head iceberg lettuce
• 1-2 avocados
• 1 tbs. lemon juice or lime juice
• 2-3 roma tomatoes, diced
• 1 red onion, diced
• 1 cup mushrooms, sliced

Directions:

Place pan over medium heat and add a splash of olive oil. Sprinkle with chili powder, as much or as little as you like. Add sweet potato chunks and cook over medium heat, stirring occasionally for 15-20 minutes or until cooked.

While the sweet potato is cooking, add avocado and lemon or lime juice to food processor. Process until creamy and smooth, about 2 minutes. Add some pepper if you like. Scoop into serving bowl.

Turn pan down to medium-low and add drained black beans. Stir together and allow to continue cooking another 5-10 minutes.

Remove sweet potato and black beans from heat, transfer to serving bowl and cover. Add diced mushrooms to same pan and a dash more of olive oil, and turn up to medium heat again – sprinkle with pepper. Sauté mushrooms for about 5 minutes, until cooked. Turn off pan, and remove from stove.

Wash your head of lettuce, removing outside leaves and remove excess water. Cut in half, and them cut stem off both halves at the bottom. Peel away 1-2 leaves at a time, forming lettuce cups.

Gather your fillings and toppings – red onion, mushrooms, sweet potato, guacamole sauce, tomatoes. Fill lettuce wrap with sweet potato and black beans first, then top with rest of veggies. Finish with a dollop of guacamole sauce on top!