Prepare ingredients - Cut the stem off of the romaine lettuce. Wash and dry the romaine. Drain and rinse the black beans. Wash and dry the red bell pepper.

Dice the bell pepper - Cut the bell pepper in half and remove the seeds. Dice the desired portion of the red bell pepper into small pieces.

Cook the beans - Add the olive oil to a medium-size skillet over medium-high heat. When oil begins to shimmer, add the beans, water, cumin, chili powder, paprika, cayenne and oregano. Stir to combine all ingredients.

Cook for 5 minutes. Stir occasionally. Remove the pan from the heat once the beans become fragrant.

Add the hot beans to a bowl and mix in the diced bell pepper.

Prepare the avocados - Cut the avocados in half and remove the pit. Scoop the avocado flesh into a medium-size glass bowl.

Mash the avocado with a fork until it is slightly smooth with small chunks.

Prepare the tomato - Cut the tomato in half and scoop out the seeds. Dice half of the tomato into small chunks. Add the diced tomato into the bowl with the avocado.

Mix the guacamole - Add the lime juice, salt, and pepper to the bowl. Use a fork and mix all of the ingredients thoroughly.

Cover the guacamole and place it in the fridge until time to serve it.

Serve - Serve immediately with lettuce leaves for wrapping. This is best-served family style with the beans, lettuce leaves and guacamole on the table.