Printable Vegan Quinoa Taco Lettuce Wraps Recipe Card
You will love this healthy way to enjoy Taco Tuesday! These vegan taco lettuce wraps are made with quinoa cooked with spices and peppers, and then wrapped in a lettuce shell! It's nutritious and filling for lunch or a weeknight dinner, all while staying lower-carb.
Servings: 4 servings
Calories: 185kcal
Ingredients
- ½ cup tri-color quinoa rinsed
- 10 oz can Rotel with lime 1 can
- ½ cup water
- ½ teaspoon vegetable bouillon
- 2-3 teaspoons Jalapenos , diced
- ¼ cup red bell pepper , diced
- ¼ cup yellow bell pepper , diced
- ¼ cup orange bell pepper , diced
- ¼ cup sweet onion , diced
- ¼ cup black beans , cooked
- 1 garlic clove , minced
- ¼ cup corn , fresh or frozen (thawed)
- 1 tablespoon fresh cilantro , chopped
Seasonings
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- pinch of salt
- pinch of pepper
For Serving
- 1 head Large Leaf Lettuce Romaine, Leaf or Boston Bibb
Instructions
Step 1: Cook the Quinoa Base
- Rinse the quinoa thoroughly under cold water. Add the quinoa, Rotel with lime, vegetable bouillon, and ½ cup water to a medium saucepan over medium heat.Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, adding more water if needed as the quinoa cooks.
Step 2: Add the Vegetables and Spices
- Once the quinoa is nearly tender, stir in the jalapeños, bell peppers, onion, garlic, black beans, corn, cilantro, cumin, chili powder, garlic powder, onion powder, oregano, smoked paprika, cayenne pepper, and salt.Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly and the filling becomes fragrant.
Step 3: Prepare the Lettuce Leaves
- While the filling cooks, carefully separate the lettuce leaves and wash them thoroughly. Pat each leaf dry with paper towels or a clean kitchen towel.
Step 4: Assemble the Wraps
- Spoon the warm quinoa taco filling into the lettuce leaves. Add extra toppings such as avocado, salsa, cilantro, or lime juice, if desired.Serve immediately while the filling is warm and the lettuce remains crisp.
Notes
- Rinsing quinoa helps remove its natural bitter coating.
- If the filling starts drying out during cooking, stir in a splash of water or vegetable broth.
- Butter lettuce creates softer wraps, while romaine provides extra crunch and structure.
- For a spicier version, add extra jalapeños or a pinch of additional cayenne pepper.
- The filling can also be served over rice, cauliflower rice, or greens for a taco bowl variation.
Doneness Cues
- The quinoa is fully cooked when the grains are fluffy, and the tiny spiral tails are visible.
- The filling should be moist and scoopable but not watery.
- Bell peppers and onions should be slightly tender yet retain a bit of crunch.
- Garlic and spices should smell fragrant and well-blended throughout the mixture.
- Lettuce leaves should feel dry and crisp before assembling to prevent soggy wraps.
Storage
- Refrigerator: Store the quinoa taco filling separately from the lettuce leaves in airtight containers for up to 4 days.
- Freezer: The filling freezes well for up to 2 months. But allow it to cool completely before freezing.
- Reheating: Reheat the filling in a skillet over medium heat or microwave in short intervals until warmed through.
- For the best texture, assemble the wraps just before serving.
Nutrition
Serving: 4Servings | Calories: 185kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Fiber: 6g | Sugar: 4g