Slow cooker lentil and quinoa tacos
These slow cooker lentil and quinoa tacos are a super low effort dinner that's also healthy, full of flavour, and endlessly customisable!
Servings: 6 people
Calories: 234kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 onion, sliced or diced
- 2 bell peppers, sliced or diced (I used green and red)
- 6 medium mushrooms, sliced or diced
- 200 g (~ 1 cup) dried brown lentils
- 100 g (~ 1/3 cup) quinoa
- 400 g tin chopped tomatoes (~ 1 1/3 cups)
- 3 cloves garlic, minced
- 2 tbsp smoked paprika
- 1 tbsp chilli powder (mild or hot)
- 3 tsp ground cumin
- 850 ml (~ 3 1/2 cups) vegetable stock
- Black pepper
- To serve: mini tortillas or taco shells, plus your choice of toppings (shredded lettuce, tomatoes, avocado, grated cheese, sour cream, etc.)
Instructions
- Add all the ingredients to a large slow cooker (mine is 6.5 litres / ~ 7 quarts), and mix well to combine. Cook on high for around 3 1/2 - 4 hours, until cooked to your liking. You can stir once or twice during cooking, but don't leave the lid off for any length of time, or the heat will take a while to build up again.
- Adjust the seasonings before serving if necessary - add more salt and pepper, or more chilli powder if it's not spicy enough.
- Serve on mini tortillas or taco shells, with your choice of toppings.
Nutrition
Nutrition Facts
Slow cooker lentil and quinoa tacos
Amount Per Serving (1 portion)
Calories 234
Calories from Fat 23
% Daily Value*
Fat 2.6g4%
Saturated Fat 0.2g1%
Cholesterol 0mg0%
Sodium 94mg4%
Potassium 527mg15%
Carbohydrates 41.7g14%
Fiber 8.2g33%
Sugar 3.4g4%
Protein 13.1g26%
Calcium 40mg4%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.