Southwest Lettuce Wraps

one tablespoon olive oil

one teaspoon whole cumin seeds

one medium onion, diced

one  bell pepper, any color, diced (or poblano pepper)

one medium yellow squash, diced (or other squash)

one 12-oz package frozen corn

one 10-oz package Beyond Meat beefy crumbles

1/2 package Trader Joe's Taco Seasoning Mix (or favorite taco seasoning)

two cloves garlic, minced or pressed

one 14.5-oz can Hunts Fire-Roasted Diced Tomatoes 

one 15-oz can black beans, drained and washed

Salt and pepper to taste.

Romaine lettuces leaves, washed and dried, or other sturdy lettuce leaves

Guacamole

Preheat a large skillet on medium-high heat.  In the skillet, toast the cumin seeds with the oil.  Add diced onion and bell pepper.  Sauté until onions are translucent. Add diced yellow squash and frozen corn.  Sauté for 3-4 minutes, until squash is heated through but not mushy.  Now, push the sautéed veggies to one side of the skillet.  Arrange the skillet so that the cleared area of the skillet is directly under the flame/burner.   Add the beefy crumbles and sauté until browned.  Now mix together the sautéed crumbles and veggies.  Sprinkle the taco seasoning on the mixture.  Add the garlic, diced tomatoes, and black beans.   Bring the mixture to a boil.   Then reduce heat to a simmer.  Simmer for 5-10 minutes, allowing much of the liquid to evaporate and concentrate the flavors.   Salt and pepper to taste.  if needed, correct the seasoning by adding more taco seasoning, etc.    Serve on guacamole-schmeared lettuce leaves.

Serves 4 generous portions