Recipe: Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette

Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette

  • Servings: 6-8
  • Difficulty: easy
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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!

Disfrute de su comida!

See entire post with recipe here.

One thought on “Recipe: Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette

  1. Pingback: Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette | Ironwoman Diary: Destination Finish Line

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