Black-Eyed Pea, Corn, and Tomato Lettuce Wraps
Green Chile Rice
Ingredients
- 1 large ear corn, shucked
- 1 (15-oz) can black-eyed peas, drained and rinsed
- 1 tomato, chopped
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 avocado, sliced
- 6 romaine lettuce leaves
Instructions
- Cut kernels from cob; discard cob.
- Toss together corn, peas, tomato, cilantro, oil, lemon juice, salt, and pepper in a large bowl. Spoon pea mixture and avocado onto lettuce; roll up.
Side Dish Ingredients
- ½ cup diced sweet onion
- 1½ tsp olive oil
- ¾ cup long-grain white rice
- 1½ cups water
- ½ (7-oz) can chopped green chiles
- ¼ tsp salt
- ⅛ 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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