Vegan Taco Lettuce Wraps
Vegan Taco Lettuce Wraps! High protein, lower calorie tacos! Spicy tempeh and black bean taco meat wrapped inside crispy lettuce leaves with creamy avocado.
Ingredients
- 8 oz. tempeh
- 1 tbsp. olive oil
- 2 tbsp. taco seasoning, or [url:1]make your own[/url]
- 1 cup salsa
- 1 4 oz. can green chilis
- 1 15 oz. can black beans, rinsed and drained
- 1 cup organic frozen corn, thawed
- 1 tbsp. hot sauce, like Tapatio- optional for more kick
- 1/4 cup fresh cilantro, minced
- 1 head iceburg lettuce, halved and leaves separated
- 1 avocado, diced
- Additional toppings, as desired
Instructions
- Bring a pot of water fitted with a steamer basket to a boil. Add the tempeh to the basket, cover and steam for 15 minutes. While this step is optional, it will help reduce any bitterness in the tempeh.
- Remove the tempeh and finely chop.
- Heat the oil in a large saute pan over medium heat.
- Add the tempeh and saute for 2-3 minutes until golden brown.
- Add in the salsa, chilis, black beans, frozen corn and taco seasoning. Stir to combine and cook for another 3-4 minutes until combined and heated through.
- Place the filling in a bowl and serve with iceburg lettuce leaves, diced avocado and preferred toppings!