black bean lettuce cups with mango avocado pineapple salsa and lime cream

such a delicious, fast and easy dinner to throw together. and vegan + gluten free for those days you feel like going lighter!

-serves four luckies-

salsa:
1 cup mango, cubed
1 cup pineapple, cubed
2 avocados, cubed
1-2 teaspoons finely chopped jalapeño pepper
1/2 cup chopped onion
1 lime, juice from

-mix everything together well and set aside. 

beans:
2 tablespoons olive oil
1 c cherry tomatoes, halved
1-2 c cooked rice of choice (i used the beautiful jade pearl rice which ended up just turning brown anyway)

2 cups cooked black beans
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1 teaspoon himalayan salt

-heat oil in a pan and sauté tomatoes for a few minutes. add the rest of the ingredients, stir well and cook until heated through. 

lime cashew cream:
1 cup cashews, soaked overnight, drained, rinsed
1 lime, juice and zest from
1 tablespoon liquid sweetener of choice or stevia to taste

pinch of sea salt

-add everything to a high speed blender and blend until very smooth. pour into a small plastic baggie.

-to assemble: add butter lettuce cups to a plate and fill with bean mixture, top with salsa, fresh cilantro and cut the corner off of the baggie with the cream to squeeze over top. enjoy!