Black-Eyed Pea, Corn, and Tomato Lettuce Wraps
Green Chile Rice
Ingredients
- 3 ears corn, shucked
- 2 (15-oz) cans black-eyed peas, drained and rinsed
- 2 tomatoes, chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 2 avocados, sliced
- 12 romaine lettuce leaves
Instructions
- Cut kernels from cobs; discard cobs.
- Toss together peas, corn, tomatoes, cilantro, oil, lemon juice, salt, and pepper in a large bowl. Spoon pea mixture and avocado onto lettuce; roll up.
Side Dish Ingredients
- 1 cup diced sweet onion
- 1 Tbsp olive oil
- 1½ cup long-grain white rice
- 3 cups water
- 1 (7-oz) can chopped green chiles
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook onion in hot oil in a large nonstick skillet over medium heat 5 minutes or until tender, stirring often. Stir in rice and cook 1 minute.
- Add water, green chilies, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
Vegan Meal Plan
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