Taco Vegetarian Lettuce Wraps

Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

INGREDIENTS

• 1/2 cup quinoa
• 3 ears of corn, shucked (or 1 cup frozen)
• 1 15 oz. can black beans
• 1/2 Tbsp. coconut oil
• 2 bell peppers, seeded and chopped
• 1 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 lb. mushrooms, washed and sliced
• 1/2 tsp. salt
• 1 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. ground cumin
• 1/4 cup chopped cilantro, split in half
• 3/4 cup salsa
• 1 cup finely shredded cheddar cheese
• 1 head of lettuce (I like butter leaf), washed and leaves separated
• 1 avocado, diced

INSTRUCTIONS

1. Bring a pot of water to a boil over high heat. 
2. 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).
3. 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.
4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
   
   Please visit Taco Vegetarian Lettuce Wraps for full instructions.