Taco Vegetarian Lettuce Wraps Recipes

Taco Vegetarian Lettuce Wraps- In between Thai and Mexican food, I’m uncertain which victories my supreme fave honor, however they’re both constant front joggers when this concerns the fave food race. The real champion modifications daily with tacos taking the lead area last Saturday through these delicious taco vegan lettuce wraps.


Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

Ingredients
1/2 cup quinoa
3 ears of corn, shucked (or 1 cup frozen)
1 15 oz. can black beans
1/2 Tbsp. coconut oil
2 bell peppers, seeded and chopped
1 cup chopped onion
1 1/2 tsp. minced garlic
1/2 lb. mushrooms, washed and sliced
1/2 tsp. salt
1 1/2 tsp. chili powder
1/2 tsp. paprika
1 tsp. ground cumin
1/4 cup chopped cilantro, split in half
3/4 cup salsa
1 cup finely shredded cheddar cheese
1 head of lettuce (I like butter leaf), washed and leaves separated
1 avocado, diced

Instructions 
Bring a pot from sprinkle to a outrage high warm. 

Wash quinoa and contribute to pot. After quinoa has steamed for regarding 5 mins, include corn cobs. Proceed steaming for one more 10 mins up until both quinoa and corn are completely prepared (if utilizing icy corn simply hold back and include this with the peppers). 

Eliminate from warm and take out corn cobs. Drainpipe quinoa and reserve. Usage a sharp blade to scuff the corn bits off from the corn cobs. 

While quinoa and corn prepare, thaw coconut oil over high warm. Include onions and bell pepper and sauté up until peppers begin to brown. 

Include garlic and mushrooms and proceed food preparation up until veggies are prepared and lightly browned.

Stir in salt, chili powder, paprika, cumin, half of the chopped cilantro, and 1/4 cup salsa. Add quinoa and black beans. Stir and remove from heat.

Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.

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