I thought that by making this dish the Wednesday before Expo West that I’d be able to post it in a timely manner and not leave you hanging for a week. Clearly, this is not the case. I’ve already been caught up in the Expo, along with finishing some Easter Brunch recipe for a VegNews web feature (!!!). I CANNOT wait to share both of those with you, as there are a lot of really awesome new, vegan products debuting at the Expo this year; and the brunch recipes that I’m making are SO good. (If I don’t say so myself )
Basically, this all came together when the lovely Jill from Vegan Cuts came into town and stayed with me for a night, before heading off to Anaheim. She was starving, but wanted something healthy to eat, especially after indulging at the New York Veg Fest (I’m not jealous, oh wait, yes I am). I’ve been wanting to make some lettuce wraps, but wasn’t sure if I wanted to make them more Asian or Mexican-inspired. This problem was quickly solved after I spotted a can of black beans and my mind began racing.
These wraps are great because they’re totally plant-based, oil-free, and flavorful! Not to mention, a good amount of protein, fiber, vitamins and minerals. What more could you ask for? Maybe dessert. Here we have your black beans, your quinoa, some plantains, bell peppers, spinach and more. Plus, when you ditch the tortilla for lettuce, you drop the empty calories and extra carbs.