Black Bean Quinoa Lettuce Wraps

These sweet and spicy summer wraps are a good way to use backyard mango and avocado. The quinoa filling can be made ahead and refrigerated.
By / Photography By Alfredo Añez | July 01, 2015


Cook quinoa in vegetable broth according to package directions. Then transfer to a mixing bowl to let cool for about 10 minutes. Meanwhile, prepare the dressing. Whisk together lime juice, honey, vinegar, oil, chili powder and salt in a small bowl. Set aside. Once the quinoa has cooled, add the black beans, mango, avocado and parsley. Toss together until combined. Pour dressing over the quinoa and mix until coated. Scoop the quinoa filling into the lettuce leaves then sprinkle with hot sauce (if using).

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  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth
  • Juice of 1 lime (approx. 1 1/2 tablespoons)
  • 2 teaspoons raw honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cups cooked black beans or 1
  • 15-oz. can, rinsed and drained
  • 2 carrots, cut in thin strips (julienne)
  • 1 medium mango, pitted, peeled and diced medium
  • 1 medium avocado, pitted and diced medium
  • 1/4 cup finely chopped parsley
  • 8–10 leaves of butter lettuce
  • Hot sauce (optional)
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