These flavorful fiesta lettuce wraps are vegan, gluten-free, oil-free, soy-free, and nut-free — and most importantly, they’re delicious and filling.

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I made this dish the Wednesday before Expo West hoping to post it quickly, but the event and other recipe work kept me busy. I’m excited to share what I found at the Expo and the brunch recipes I developed for a VegNews feature soon.

These wraps came together when my friend Jill from Vegan Cuts visited and wanted something healthy after sampling lots of treats at the New York Veg Fest. I couldn’t decide between Asian or Mexican flavors until I spotted a can of black beans — then the recipe practically made itself.

These fiesta lettuce wraps are entirely plant-based, oil-free, and full of flavor. They’re also a good source of protein, fiber, and vitamins. The filling features quinoa, black beans, plantain, bell pepper, spinach, and fresh herbs and lime for brightness.

Yield: 2 -3

Fiesta Lettuce Wraps

A refreshing, filling fiesta lettuce wrap recipe that’s vegan and packed with bright, savory flavors.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Ingredients

• 1/2 cup quinoa, dry
• 1 cup + 2 tbsp water
• 1/4 cup vegetable broth or water
• 2 cloves garlic, minced
• 1/2 cup red onion, diced
• 1/2 cup orange bell pepper, diced
• 1 plantain, peeled and chopped
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups baby spinach
• 1/4 cup salsa or chopped tomato
• 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Pinch of cayenne pepper
• 1/4 cup fresh cilantro, loosely packed
• 1 tbsp fresh lime juice, plus extra lime wedges for serving
• Salt to taste
• 1/2 an avocado, cubed for garnish
• 4–6 large lettuce leaves (Romaine works well; trim the thick rib)

Instructions

1. Combine the dry quinoa and 1 cup of water in a small pan or rice cooker. If using a pan, bring to a boil, then reduce heat to a simmer, cover, and cook for about 20 minutes until the water is absorbed and the quinoa is tender.
2. While the quinoa cooks, warm the 1/4 cup vegetable broth (or water) in a large skillet over medium heat.
3. Add the diced red onion and minced garlic to the skillet and sauté until the onion becomes translucent. Stir in the diced bell pepper and chopped plantain and sauté until the pepper softens and the plantain is lightly golden.
4. Stir in the black beans, baby spinach, cooked quinoa, and salsa or chopped tomato. Cook just until the spinach wilts and everything is heated through.
5. Season the mixture with chili powder, cumin, smoked paprika, cayenne, chopped cilantro, and lime juice. Mix well and taste, adjusting salt and lime as needed.
6. Spoon the filling into lettuce leaves and garnish with cubed avocado. Serve with extra lime wedges if desired.

Nutrition Information:

Yield:

2–3

Serving Size:

1 serving

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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I’ll likely be making more of these wraps to get my meals back on track after Expo West — it’s easy to subsist on samples during the event, but these wraps make a satisfying, wholesome meal when you need a reset.

If you enjoy these fiesta lettuce wraps, try some other savory entrees:

• Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa
• Cauliflower Lentil Tacos
• Black Bean Cornbread Pot Pie