Servings: 5 tacos
Calories: 247kcal
Equipment
- 1 Frying Pan Large
- 1 Potato Masher
Ingredients
- 1.25 cups Lentils Cooked
- 1 White Onion Finely diced
- 1 tbsp Olive Oil
- 1-2 Garlic Cloves Minced
- .25 cup Broth (see notes)
- 5 Corn or Flour Tortillas
Spice Mix
- 1 tbsp Chili Powder
- .25 tsp Garlic Powder
- .25 tsp Oregano
- 1 tsp Ground Cumin
- .25 tsp Crushed Red Pepper Flakes
- .5 tsp Paprika
- .25 tsp Onion Powder
- .25 tsp Salt
- 1 tsp Black Pepper
Toppings
- Shredded Lettuce
- Sliced Jalapenos
- Avacado Slices
Instructions
- In a large frying pan over medium high heat, sweat onion in 1 tablespoon of olive oil. Stir frequently, about 4-5 minutes until the onion is translucent. Add garlic and spice mixture and cook for another minute or two, stirring frequently.
- Add the lentils and stir to combine. Add broth or water, and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add more broth as needed.
- While cooking, warm the tortillas in the oven.
- Place 1/8-1/4 cup lentils into the tortilla and add your toppings. Try not to overstuff. Enjoy!
Notes
This spice mix is a handy addition to many recipes. Feel free to double and keep some on hand.
Making homemade broth is as easy as boiling onion, celery, and garlic with spices for at least 1 hour. Let cool, then freeze leftovers.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 38g | Protein: 16g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 146mg | Potassium: 321mg | Fiber: 19g | Sugar: 1.8g | Vitamin A: 628IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg
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