Easy lentil tacos
These easy lentil tacos are super simple to make, with a smoky chipotle flavour, and they can be customised with your favourite toppings.
Servings: 2 people
- 1 tbsp oil
- 6 medium mushrooms, sliced
- 1 medium courgette (zucchini), grated
- 3 cloves garlic, minced
- 400 g tin lentils (brown or green), drained (265g, or ~ 1 1/4 cups, when drained)
- 1 tbsp chipotle paste
- 1 tbsp tomato puree / paste
- 1 tbsp smoked paprika
- Black pepper
- To serve: Taco shells (soft or crunchy), toppings (see blog post for ideas)
Heat the oil in a frying pan, and add the sliced mushrooms, grated courgette, and minced garlic. Cook over a medium heat for 5-10 minutes, until any excess liquid has cooked off and the vegetables are soft.
Add the tin of lentils, along with the chipotle paste, tomato puree, and smoked paprika. Mix well, and cook for a further 5 minutes or so, until piping hot. If the mixture seems too dry, just add a splash of water.
Season to taste, and serve in taco shells (soft or crunchy), with your choice of toppings. I used grated cheese, fresh tomatoes, and spring onions.
Serving: 1portion | Calories: 233kcal | Carbohydrates: 30.1g | Protein: 12.9g | Fat: 8.6g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 197mg | Potassium: 925mg | Fiber: 11.3g | Sugar: 6.1g | Calcium: 49mg | Iron: 6mg