Butter lettuce tacos

Sweet and succulent. Smooth and tender. Soft and delicate. Perhaps the most seductive lettuce, butter lettuce practically melts in your mouth. Its leafy greens are a great source of nutrients such as vitamins A, C, K, folate, and phosphorus. Butter lettuce is often sold as “living,” which means it’s packaged with its roots. This preserves nutrients and freshness. Look for heads with bright color and leaves that haven’t wilted.

This recipe first appeared on the Kaiser Permanente Washington food and fitness blog. For more recipes from Kaiser Permanente Washington, visit kp.org/wa/health.

Servings: 4 to 6 (2 tacos per serving)

Ingredients

  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 large sweet potato
  • Olive oil
  • 3/4 cup quinoa
  • 3/4 cup water
  • 1 15-ounce can black beans, unsalted
  • 1/2 medium red onion
  • 1 large avocado
  • 1/4 cup cilantro, chopped
  • 2 heads butter lettuce
  • Nonfat Greek yogurt
  • 1 lime

Directions

  1. Preheat oven to 400 F.
  2. Mix cumin, paprika, chili powder, garlic powder, pepper, and salt.
  3. Dice sweet potato, drizzle with olive oil, and toss with half of the spice mix. Bake 25 minutes on a baking sheet.
  4. Rinse quinoa and add it to a small saucepan with 3/4 cup water. Over medium-high heat, stir and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat.
  5. In a separate saucepan, bring beans to a bubble over medium heat and season with the other half of the spice mix. Reduce heat to simmer.
  6. Dice onion and avocado. Chop cilantro. Rinse and dry lettuce.
  7. Fill lettuce leaves with quinoa, sweet potato, and beans. Top with onion, avocado, and cilantro. Add a dollop of yogurt and a squeeze of lime.

Nutrition Information (per serving)

  • Calories: 450
  • Total fat: 12 g
  • Saturated fat: 2 g
  • Cholesterol: 0 mg
  • Carbohydrates: 68 g
  • Fiber: 16 g
  • Sugar: 5 g
  • Protein: 12 g
  • Sodium: 221 mg

Contributor

Executive Chef