Walnut-Bean Lettuce Wraps

1/2 cup Walnuts
1 can Trader Joe's Organic Pinto Beans
3 tbs Trader Joe's Enchilada Sauce
2 tbs Taco Seasoning (Whatever kind or mix you like)
1 pkg Trader Joe's Romaine Hearts
1 pkg Trader Joe's Organic Broccoli Slaw
5 ea Limes
1 bun Cilantro
3 tsp Truvia (Sweet n' Low)
Mexican Taco Sauce
1/2 cup Brown Rice
2 cups Trader Joe's Vegetable Broth
3 tbs Trader Joe's Salsa Verde

1. Bring rice up to a low simmer with vegetable stock. Cook about 45 minutes or until rice is tender. If using a rice cooker, follow instructions on rice package and cooker.

2. Chop walnuts. Drain pinto beans and rinse. Mix with taco seasoning and enchilada sauce..

3. Wash romaine. Cut stem off. Use outer layers of romaine for your "shell". The inside layers that are too small for a shell should be cut thinly and added to the broccoli slaw mix.

4. Chop Cilantro roughly. Squeeze lime juice. Mix with sweetener. Toss slaw mix with lime mixture and marinate in fridge til the rice is done.

5. When the rice is cooked, mix with salsa verde. Hold warm.

6.  Assemble wraps by using the romaine as a shell, then slaw mix, then nut/bean mix, then hot sauce. Serve with brown rice.