Taco Vegetarian Lettuce Wraps

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 2 Bell peppers
  • 1 15 oz. can Black beans
  • 1/4 cup Cilantro
  • 3 ears Corn
  • 1 1/2 tsp Garlic
  • 1 head Lettuce
  • 1/2 lb Mushrooms
  • 1 cup Onion

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Cheddar cheese

Found on feastingnotfasting.com

Description

Ingredients

• ½ cup quinoa
• 3 ears of corn, shucked (or 1 cup frozen)
• 1 15 oz. can black beans
• ½ Tbsp. coconut oil
• 2 bell peppers, seeded and chopped
• 1 cup chopped onion
• 1½ tsp. minced garlic
• ½ lb. mushrooms, washed and sliced
• ½ tsp. salt
• 1½ tsp. chili powder
• ½ tsp. paprika
• 1 tsp. ground cumin
• ¼ cup chopped cilantro, split in half
• 1 cup finely shredded cheddar cheese
• 1 head of lettuce (I like butter leaf) washed and leaves separated
• 1 avocado, diced

Directions

• Bring a pot of water to a boil over high heat. 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).
• 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.
• While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
• Add garlic and mushrooms and continue cooking until veggies are cooked and lightly browned.
• Stir in salt, chili powder, paprika, cumin, half of the chopped cilantro, and ¼ cup salsa. Add quinoa and black beans. Stir and remove from heat.
• Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.