Light but Satisfying Southwest Cabbage Cups!

Erin suggests using vegetable broth to cook the quinoa instead of water. She uses organic pinto beans and black beans. Erin leaves the juices from the bean cans in the recipe instead of straining them. Erin explains that beans are an excellent source of protein and the Lean Green Kids nonprofit that she is a board member of emphasizes the use of beans for protein in their nutritional programs. These can also give you workout while you’re mashing them! After Erin finishes mashing the beans, she adds the precooked quinoa, and a strained can of corn. These cabbage cups are great to serve as an appetizer or eat it for full meal. Using cabbage is also great for you because it is full of fiber. Erin chops poblano peppers, and red peppers, which she explains have more beta carotene than green bell peppers. Then Erin simmers the onions until they are translucent. Erin explains you can use vegetable stock instead of oil if you are avoiding oil. After the onions are ready, she adds the chopped peppers. A few minutes later, she adds the quinoa and beans. Now the filling for the cups is done!

Erin can’t put into words the amount of benefits she has reaped from eating a plant-based diet. She says she has never eaten a more well-balanced diet and she has never felt better. She proves that you can have a healthy diet and be vibrant as possible by eating this way!  These lettuce wraps are gorgeous after Erin is done compiling them. You can pile them with as many toppings as you want. Try making these at home with Erin’s recipe. They are sure to be your family and friend’s new favorite!