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Tex-Mex Quinoa Lettuce Wraps


  • 1 cup cooked quinoa

  • 1 cup canned black beans, drained and rinsed

  • 1/2 cup shredded Tex Mex cheese blend

  • 1/2 cup corn kernels, cooked

  • 3/4 cup salsa, divided

  • 2 tbsp lime juice

  • 1/4 tsp chipotle powder

  • 1/2 tsp ground cumin

  • 1/2 tsp each salt and pepper, divided

  • 8 leaves Foxy or Foxy Organic Romaine Hearts

  • 1 ripe avocado, peeled, pitted and chopped

  • 2 green onions, thinly sliced


Toss together quinoa, black beans, cheese, corn, 1/4 cup salsa, lime juice, chipotle powder, cumin, and half each of the salt and pepper; divide among romaine leaves.

Top with avocado, remaining salsa, and green onions; sprinkle with remaining salt and pepper.

Makes: 8



• Add 1 seeded diced jalapeño pepper to filling if desired.

• Substitute Monterey Jack or Cheddar cheese for Tex Mex cheese blend if desired.