Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette

Whenever I’m creating recipes or baking messy kitchen-vegan mexican lettuce wrap prepI tend to make a mess. It seems no matter how hard I try and keep my kitchen from looking like a tornado has gone through it, it’s inevitable. Do you find yourself in this same situation? Or is it just me? Anyway, I think I’ll call it part of the creative process. The bigger the mess the tastier the dish! 😉 But this post isn’t about my messy creative process. It’s about my newest food addiction: Vegan Mexican Lettuce Wraps.

Packed with good-for-you ingredients and bursting with flavor, you’re sure to love these lettuce wraps just as much as I do. In fact I’m not sure what it is about these wraps that I love most. It might be the cinnamon and cumin black beans or the fire-roasted corn. Maybe it’s the avocado, so creamy and delicious against the flavors of the tangy cilantro-lime vinaigrette. Another plus about these wraps is that you can add more toppings (jalapeño peppers, black olives, etc.) or even omit the ones you don’t like. One thing I know for sure, these vegan Mexican lettuce wraps are out of this world!

So if you’re looking for a super delicious and healthy meal for tonight, this is it!

Here’s what you’ll need:

Lettuce wrap ingredients
½ cup quinoa (I mix equal parts white and red quinoa because I love the flavor of both)
1 ¼ cup watervegan Mexican lettuce wrap ingredients
1 (15 ounce) can no salt added black beans, drained and rinsed
¼ tsp. sea salt
½ tsp. ground cinnamon
½ tsp. cumin
1 (14.75 ounce) can whole kernel fire-roasted corn blend
½ small red onion finely chopped
1 ripe avocado, diced
1 ripe mango, diced
1 small head red leaf lettuce (or something similar, like romaine or butter lettuce)
Salsa (optional)
Tangy cilantro-lime vinaigrette ingredients
½ cup firmly packed fresh cilantro
¼ cup extra virgin olive oil
Juice of 1 lime
2 Tbsp. orange juice
Dash of salt

Makes 6-8 wraps

  1. Combine quinoa and water in rice cooker and turn on. (You can also cook via the stovetop but it’s so much easier to use a rice cooker!)
  2. In a small saucepot combine the (drained and rinsed) black beans, salt, cinnamon, and cumin (omit the salt if your black beans already contains it). Turn heat to low to allow for beans to heat through while prepping your other ingredients, stirring occasionally.
  3. In a separate small saucepot pour the corn. As above, turn heat to low to allow for corn to heat through while prepping your other ingredients, stirring occasionally.
  4. Continue to prep your other ingredients: finely chopping the onion, dicing the avocado and mango, and grabbing your salsa.
  5. Now turn your attention to making the vinaigrette. In a blender, combine all ingredients from firmly packed fresh cilantro to dash of salt. Blend until well combined and smooth.
  6. Rinse and dry lettuce. Often the outer pieces aren’t as firm or can be torn; look for inner pieces that are somewhat “cup” shaped. Select the desired amount of leafs and place on plate.
  7. Load up the toppings, drizzle with the tangy cilantro-lime vinaigrette and salsa, and devour!

Printable recipe

Disfrute de su comida!

vegan mexican lettuce wrapsVegan Mexican Lettuce WrapsThis recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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