Meet our Meatless Mexican Lettuce Wrap
Meatless Monday is a movement that’s gained a lot of popularity over that last few years, and for good reason. By abstaining from meat for just one day out of the week, we lower the risk of cardiovascular disease, diabetes and many other illnesses, save a few dollars and reduce the harsh impact the meat industry puts on our environment. On larger scales, such as University cafeterias and military bases, this single-day movement can make a huge difference.
While we love a good steak, we’re giving it a try and we want you to join us! We had a full stock of veggies perfect for these meatless mexican lettuce wraps, but if that’s not your thing, Eating Well has a full list of yummy meatless meals.
How to make a delicious Meatless Mexican Lettuce Wrap
1/2 cup corn (cob, can or frozen all work!)
1/2 cup red pepper
1 cup spinach
2 – 4 large lettuce leaves
1/4 cup refried beans, warmed
1-2 garlic scapes
1 small jalepeno
1/4 cup onion
1/2 cup quinoa (we love red quinoa for this recipe but any works)
1/2 a lime
2 tbsp sour cream
1-2 tbsp ghee
1/2 tbsp hot sauce
salt, cilantro + chili powder to taste
- Clean and dry lettuce leaves and all other produce. This is particularly crucial with leaf veggies as small critters can be nesting in the head of your lettuce.
- In a rice cooker or pot, bring quinoa to boil then let simmer about 15-20 minutes.
- In a saucepan, melt ghee over medium heat. Dice onions, peppers, garlic scapes and jalepeno and add to pan, along with corn. When veggies are softened, add in spinach, salt, cilanto and hot sauce. Let simmer for another 2-5 minutes until spinach has blanched.
- Scoop spoonfuls of veggies onto lettuce wrap with a dollup of beans and sour cream, and a spritz of lime. Top with quinoa and enjoy! If your lettuce wrap breaks, you can always shred the remaining lettuce and eat as a taco salad as well.