Taco Vegetarian Lettuce Wraps

between Thai and Mexican food, I’m now not certain which wins my remaining favourite award, but they’re each regular the front runners in terms of the favourite cuisine race. The real winner adjustments from day after day with tacos taking the lead spot closing Saturday in the form of those tasty taco vegetarian lettuce wraps.

As with many of my recipes, the idea for these tacos got here from rummaging through the refrigerator, trying to determine out what to make for dinner. I had peppers, mushrooms, cilantro, and avocados that each one needed to move. I absent mindedly started adding tortillas to the grocery buying list, however then i ended myself. although, unarguably scrumptious, tortillas don’t sincerely upload lots dietary cost and are loaded with empty calories. Why no longer update them with a veggie?

i've made turkey taco lettuce wraps before, but wanted to move the vegetarian path with these. The beans provide plenty of protein and the quinoa is filling enough that you received’t even pass over the meat. Given all this, there’s no motive to feature it.

when I first started dabbling in vegetarian dinners, I ate a ton of boca and meat substitutes. I’m surprised my husband married me after feeding him all that crap. We survived although. in recent times I shrink back from organized, packaged meat substitutes and prefer to make my very own meat-less vegetarian filling. Its sooo lots tastier and i like knowing what is going in it.

So its precisely one week seeing that I first made these vegetarian lettuce wrap wonders and i already need to cause them to again. I’m no longer positive if that shows a loss of creativity or simply that they are extraordinary great. maybe each.

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

1. Bring a pot of water to a boil over high heat. 
2. Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
3. Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
5. Add garlic and mushrooms and continue cooking until veggies are cooked and lightly browned.
6. 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.
7. Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.

Recipe From : https://feastingnotfasting.com/taco-vegetarian-lettuce-wraps/