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Vegan Taco Lettuce Wraps
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Vegan Taco Lettuce Wraps

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: main
Servings: 4 servings
Calories: 157kcal
Author: Sarah Hayes

Ingredients

  • 1/2 cup tri-color quinoa
  • 10 oz can Rotel with lime
  • 1-2 - 3/4 cup water
  • 1/2 teaspoon vegetable bouillon
  • 2-3 teaspoons Jalapenos , diced
  • 1/4 cup red bell pepper , diced
  • 1/4 cup yellow bell pepper , diced
  • 1/4 cup orange bell pepper , diced
  • 1/4 cup sweet onion , diced
  • 1 garlic clove , minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon fresh cilantro , chopped
  • 1/4 cup black beans , cooked
  • 1/4 cup corn , fresh or frozen (thawed)
  • 1 head Large Leaf Lettuce Romaine, Leaf or Boston Bibb
  • pinch of salt
  • pinch of pepper

Instructions

  • Soak quinoa overnight OR rinse quinoa well in a colander.
  • Combine all ingredients from quinoa to garlic clove in medium saucepan and bring to boil. Cook for 15 - 20 minutes or until quinoa looks popped open—revealing the germ of the kernel. Cooking time might be reduced if you have soaked your quinoa.
  • After quinoa is done add all spices from cumin to red pepper.
  • Stir in cilantro, black beans and corn.
  • Give it a good stir to combine all ingredients.
  • Enjoy right away with large lettuce leaf, like Boston, Bibb or red leaf lettuce.

Notes

Rotel: You can use regular or with lime. I used with lime to make this recipe.
Water: If you have soaked your quinoa, you may need only 1/2 cup of water! I cook on a gas stove, so I always check to make sure my water has not all evaporated, so keep an eye on it – you may need to add more water or drain some water from the pan.
Jalapeno: Use more if you like spicier.
Bell peppers: Use only one color if you would like to keep it simple! 
Store: These vegan taco lettuce wraps can be made ahead and stored in refrigerator until ready to eat (store without lettuce). Can also be frozen (without lettuce) to enjoy on a busy night.

Nutrition

Calories: 157kcal