Hot Mexican Wraps that are also meatless? It sounds like a joke, but it’s just a delicious vegan appetizer recipe.
- 3 large lettuce leaves
- ¼ cup of kidney beans, cooked
- ½ tomato, chopped
- ¼ cup of sweet corn
- ½ red onion, peeled and sliced
- 1 tsp of ground chili pepper
- Salt to taste
- ½ tsp of apple cider vinegar
Hot Mexican Wraps Preparation:
In a bowl, combine the kidney beans with tomato, sweet corn, and red onion slices. Season with ground chili pepper, apple cider vinegar, and some salt to taste.
Place 2 tbsp of this mixture over each lettuce leaf. Wrap and secure with toothpicks. Serve with warm Mexican salsa.