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Plant-Based “Bare” Burrito Lettuce Boats
High protein, plant-based burrito lettuce boats filled with rice, and a black bean and corn medley make for a filling lunch. Drizzle with a bit of Siete Red Enchilada Sauce for a hint of spice and creaminess, and finish your favorite toppings for a flavor fiesta filled with fresh, vibrant ingredients.
Gluten Free, Vegan
Serves 4
Ingredients
½ Cup White Rice, rinsed
1 Cup Water
1-425g Can Black Beans, rinsed
½ Cup Fresh or Frozen Corn Kernels
2 Romaine Hearts, rinsed well and leaves separated
2 Cups Siete Red Enchilada Sauce
1 Large Tomato, diced
1 Avocado, diced
Pickled Jalapenos, for serving
Salsa, for serving
Fresh Lime Juice, for serving
Crumbled Tortilla Chips, for crunch (optional)
Directions
1. Add the rice and 1 cup water to a pot over high heat. Add a pinch of salt and bring to a boil. Once boiling, bring the heat to low, cover, and simmer for 20 minutes. Once cooked, fluff the rice with a fork, and fold in the black beans and corn. Set aside.
2. Spoon rice mixture into romaine lettuce boats, and top with diced tomato, avocado, jalapeno, salsa, and warmed enchilada sauce. Finished with a squeeze of lime juice, and crumbled tortilla chips for added crunch.
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