Friday, September 5, 2014

Mexican Lettuce Wraps

My tortillas were in the freezer. I had plenty of cooked quinoa in the refrigerator.  And black beans.  Mexican Lettuce Wraps were born.

If you are just leaning into adding more grains, or eating less meat in general, use 1/2 the meat you normally would and 1/2 quinoa...or rice.  In fact, a wild rice would be really yummy in this recipe, I just had a ton of quinoa to use up and it worked out really well.

Low calorie, virtually fat-free, packed with fiber and protein.  

Kid's rating: 3.5 out of 4 stars
(ate it all with no complaints, but didn't ask for seconds)

Mexican Lettuce Wraps

1 tablespoon olive oil
1 teaspoon garlic, minced
1 medium onion, chopped
1 green pepper, chopped
1 1/2 cups frozen corn
3 cups cooked black beans (or 15 oz can will work)
3 cups cooked quinoa
1/2 cup water
1 pack of your favorite taco seasoning
1 head of lettuce 

1. In a large frying pan, heat olive oil and saute chopped onion and garlic until onions are translucent
2. Add green pepper.  Cook another 2-3 minutes
3. Add corn and black beans. Cook another 4-5 minutes. Stir mixed food together every minute or so.
4. Add quinoa.  Stir together.  Add 1/2 cup of water and taco seasoning.  Mix well.  Cover and allow to cook over low heat for another 3-5 minutes.
5. Spoon mix over a leaf of lettuce. Add any toppings you'd like (cheese, tomato, olives, etc).  Roll up and enjoy.

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