Red Quinoa Southwestern Lettuce Wraps

Making simple food swaps can make a huge impact on your diet and your health. By skipping the flour tortilla and using a crunchy lettuce leaf instead you skip the empty calories and fat and add vitamins. These South Western Lettuce Wraps are so flavorful and filling, you won’t miss the tortilla.

2 cups cooked red quinoa following package directions {typically a 1:1 water to quinoa ratio}
1 can black beans, drained and rinsed
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon salt
½ cup water
1 small bushel radishes, cleaned, trimmed and sliced (about 1 cup or so)
1 small red bell pepper, seeded and diced
1 seedless cucumber, peeled and diced
1 heaping cup of frozen corn, thawed (can also use grilled corn kernals)
3 roma tomatoes, seeded and diced
1 cup cilantro leaves (not packed, a large handful) chopped
1 large head of Iceburg lettuce
2 ripe avocados, diced for garnish
1 ½ cups low fat (check the ingredients for additives) sour cream
2-4 tablespoons (depending on how much heat you like) from a package chipotle sauce or a can of adobo chiles, blended

View the full recipe at Simply Healthy Family →