Lentil, Walnut & Mushroom Taco – Lentils.org

Lentil, Walnut & Mushroom Taco

  By lentilsorg  , , ,   

July 14, 2020

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A taco filling where you won't miss the meat - cooked lentils, roasted and chopped mushrooms, and finely chopped walnuts are sauteed with a tex mex inspired spice blend, served in a warm tortilla with diced red onion, tomatoes, lettuce, and avocado puree.

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 20 tacos
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Directions

  1. In a large sauté pan add oil, walnuts, mushrooms, and lentils and begin to brown and warm through. Add chili powder, cumin, garlic powder, smoked paprika, dried oregano, onion powder, and harissa and mix well. When the walnuts and lentils become aromatic, approximately 2-3 minutes, set aside.
  2. Mix onion and tomato in a small bowl and set aside.
  3. To serve, add 2.5 oz (70 mL) lentil mix to a warmed tortilla, add ¼ cup (60 mL) shredded lettuce, 2 Tbsp (30 mL) onion and tomato mix, and dress with 1 oz (28 mL) avocado.

Ingredients

1 Tbsp (15 mL) canola oil

1 lb (500 g) finely chopped walnuts

1 lb (500 g) mushrooms, roasted, minced

1 lb (500 g) whole red lentils, cooked

1 Tbsp (15 mL) chili powder

1 tsp (5 mL) cumin

1 tsp (5 mL) garlic powder

½ tsp (2 mL) smoked paprika

½ tsp (2 mL) dried oregano

½ tsp (2 mL) onion powder

1 Tbsp (15 mL) harissa

2 cups (500 mL) red onion, small dice

2 cups (500 mL) tomato, small dice

20 corn tortillas, lightly warmed

5 cups (1.25 L) shredded lettuce

20 oz avocado puree

00:00

Nutrition Facts

Serving Size2 tacos
Calories600
Sodium140 mg
Potassium979 mg
Protein17 g
Cholesterol0 mg
Sugar6 g
Total Fat41 g
Saturated Fat4 g
Total Carbohydrates49 g
Dietary Fiber13 g