Lentil Taco Cups Recipes
TASTY LENTIL TACOS
This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.
Provided by MK!
Categories Main Dish Recipes Taco Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
- Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
- Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
- Serve about 1/4 cup lentil mixture in each taco shell.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 44.2 g, Cholesterol 1.4 mg, Fat 10 g, Fiber 9.2 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 714.1 mg, Sugar 3.2 g
TASTY LENTIL TACOS
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. -Michelle Thomas, Bangor, Maine
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
Nutrition Facts : Calories 365 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 777mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
LENTIL TACO CUPS
My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 12 taco cups.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Press warm tortillas into 12 greased muffin cups, pleating sides as needed. In a large bowl, combine the lentils, pico de gallo, enchilada sauce and taco seasoning. Stir in 1-1/2 cups cheese. Divide lentil mixture among cups. Sprinkle with remaining cheese., Bake until heated through and cheese is melted, 12-15 minutes. Meanwhile, for the crema, combine sour cream, cilantro, lime juice and sea salt. Serve cups with crema, lettuce, olives and tomatoes.
Nutrition Facts : Calories 303 calories, Fat 20g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.
SPICED LENTIL TACOS
Provided by Jennifer Iserloh
Categories Sauté Vegetarian Dinner Lunch Cheddar Healthy Sour Cream Self New York
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
LENTIL TACOS
This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
Provided by isachandra
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 4
Number Of Ingredients 20
Steps:
- Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
- Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
- Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
- Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 61.8 g, Fat 11 g, Fiber 17.9 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 463 mg, Sugar 6.7 g
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