Heat the oil in a large, deep skillet over medium heat.
Add onion, garlic, paprika, and carrot; sauté until onion is tender and fragrant and carrot has softened a little.
Add broth, chili powder, cumin, salt, and black beans; blend well and heat through; stir in salsa.
Serve mixture in lettuce leaves with desired toppings, roll up and enjoy!
Notes
LC SERVING SUGGESTION: A relish tray of celery and jicama sticks, cherry tomatoes and whole black olives.SERVING SUGGESTION: Add buttered corn on the cob.KOSHER: No changes necessary.GLUTEN FREE: Make sure broth, beans, and salsa are gluten free.NUTRITION: per serving: 146 Calories; 3g Fat; 8g Protein; 21g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 640mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 3