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Lettuce wraps filled with seasoned quinoa, black beans, vegetables, and topped with shredded cheese. Accompanied by bowls of cheese, avocado, and lettuce leaves on a wooden table.
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Taco Vegetarian Lettuce Wraps

Taco vegetarian lettuce wraps with quinoa and black beans are a tasty meal that will actually fill you up! With beans, quinoa and cheese all adding protein, this recipe is wholesome yet seasoned so well you won't miss the meat.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 343kcal
Author Christy Gurin

Ingredients

  • 1/2 cup quinoa (you can substitute 1 1/2 cups of cooked quinoa or brown rice to make this faster)
  • 1 15 ounce can black beans
  • 1/2 tablespoon coconut oil
  • 2 bell peppers seeded and chopped
  • 1 cup chopped onion
  • 1 1/2 teaspoon minced garlic
  • 2 ears corn shucked (or 1 cup frozen)
  • 1/2 pound mushrooms washed and sliced
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 cup chopped cilantro split in half
  • 3/4 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 head lettuce washed and leaves separated (I like butter leaf)
  • 1 avocado diced
US Customary - Metric

Instructions

  • Rinse quinoa and bring to a boil with 1 1/2 cups of water (or broth) in a small pot. Cover, reduce heat to low and let quinoa cook for 15 minutes before removing from heat and fluffing cooked quinoa with a fork (or just cook according to package directions).
  • While quinoa cooks, melt coconut oil over medium-high heat. Add onions and bell pepper and sauté until peppers start to sear.
  • Add garlic, corn, 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 1/4 cup salsa. Add quinoa and black beans. Stir and remove from heat.
  • Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado with lettuce using each leaf as a taco shell.

Notes

  • To make recipe vegan, leave out the cheese.
  • To make paleo or Whole30 compliant, leave out cheese and corn. 
  • Leftover taco filling keeps well in a sealed container in the refrigerator for up to 4 days. Reheat before serving. 

Nutrition

Calories: 343kcal | Carbohydrates: 42g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 851mg | Potassium: 1050mg | Fiber: 13g | Sugar: 9g | Vitamin A: 2428IU | Vitamin C: 65mg | Calcium: 213mg | Iron: 4mg