Name: Taco Lettuce Wraps with Melon Salsa
Prep time: 20 min
Total time: 30 min
Ingredients: 1½ cups dry tricolor quinoa; 1 cup fresh or frozen sweet corn kernels; 1 cup chopped red onion; 3 cloves garlic, minced; 2 tablespoons salt-free taco seasoning; 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups); Sea salt, to taste; Freshly ground black pepper, to taste; 2 cups chopped cantaloupe; 1 cup fresh salsa or pico de gallo; 1 fresh jalapeño chile, seeded and finely chopped; 2 tablespoons chopped fresh mint; 2 tablespoons lime juice; 12 to 16 green-leaf lettuce leaves; 1 avocado, halved, seeded, peeled, and thinly sliced

Prep-time: 20 minutes / Ready In: 30 minutes
Makes 12 to 16 wraps
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Fresh and filling, these taco lettuce wraps infuse chewy quinoa and hearty pinto beans with your favorite Mexican flavors to create a delicious handheld meal. Corn kernels add bursts of juicy sweetness to the grain medley while red onion offers a tangy crunch. The drool-worthy filling is spooned into tender lettuce leaves and topped with a cantaloupe salsa that gets a kick of heat from chopped jalapeño. Mint replaces cilantro in the salsa to add a fresh twist, which works perfectly to liven up the smoky, savory flavors of the taco filling. Feel free to add a drizzle of hot sauce or a dollop of vegan sour cream for extra oomph!

For more vegan lettuce wrap recipes, check out these tasty ideas:

By Nancy Macklin, RDN, Last Updated: Sep 22, 2023

Ingredients

1½ cups dry tricolor quinoa
1 cup fresh or frozen sweet corn kernels
1 cup chopped red onion
3 cloves garlic, minced
2 tablespoons salt-free taco seasoning
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups chopped cantaloupe
1 cup fresh salsa or pico de gallo
1 fresh jalapeño chile, seeded and finely chopped
2 tablespoons chopped fresh mint
2 tablespoons lime juice
12 to 16 green-leaf lettuce leaves
1 avocado, halved, seeded, peeled, and thinly sliced

Instructions

In a large saucepan combine quinoa, corn, ¾ cup of the onion, the garlic, taco seasoning, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Remove from heat. Stir in pinto beans. Season with salt and black pepper.
Meanwhile, for salsa, in a medium bowl stir together the next five ingredients (through lime juice) and the remaining ¼ cup onion.
Fill lettuce leaves with quinoa mixture. Serve with melon salsa and avocado.

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(5 from 3 votes)

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Juice Plus MD1 week ago

Delicious! Makes a huge batch. Will use for several dinners and lunches this week. Nice topping for salads or stand alone in a bowl with some fresh salsa and avocado. Thanks!!

AB2 weeks ago

In description it reads: “Fresh and filling, these taco lettuce wraps infuse chewy quinoa and hearty black beans…….” But the recipe doesn’t list black beans. ??

Courtney Davison5 days ago

Hi AB,

Thanks so much for catching that. That was a typo; it should have said “pinto beans.” We’ve made the correction.

Happy cooking!

Courtney Davison
Editor, Forks Over Knives

Suky Lozano1 month ago

This recipe was a hit! My youngest son and husband really liked it. I’m sure I’ll make it again and again.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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