If I could eat some kind of Mexican food everyday, I'd be perfectly happy. Tacos, fajitas, enchiladas, quesadillas-you name it, I love it! Unfortunately, if I ate Mexican food everyday I would probably not love my body so much. When I saw this meatless version of a taco, I was sold. Lentils are the perfect substitute for meat because they are meaty in texture, hearty, and soak up the Mexican flavors perfectly. And they are lower in fat and higher in fiber.
Lentil Tacos
2 teaspoons olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup dried lentils, rinsed
½ teaspoon kosher salt
2½ cups low-sodium vegetable, chicken or beef broth
2 tablespoons minced fresh cilantro
10 taco-sized tortillas (corn or flour)
toppings: cheese, avocado, salsa, tomato, lettuce, onions
In a medium saucepan, heat the oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and just browned around the edges, about 8 minutes. Add the garlic and spices; cook, stirring constantly, for about a minute, until fragrant. Add the lentils, salt, and broth; cover and simmer for 25-30 minutes, until the lentils are tender. Uncover; simmer for 6-8 minutes, until mixture is thickened. Using a potato masher or wooden spoon, break up some of the lentils. Stir in half of the cilantro.
If using corn tortillas, heat the oven to 275 degrees while the lentils are cooking. Arrange a dampened dishtowel on a baking sheet. Spread the tortillas over the towel in a single layer (some overlap is expected), then top with a second dampened dishtowel. Heat in the oven for 10 minutes, until the tortillas are warm and soft.
If using flour tortillas, warm between dampened paper towels in the microwave for about 20 seconds on high.
Divide the filling evenly among the tortillas. Serve with additional cilantro and other desired toppings.
Source: slightly adapted from The Way the Cookie Crumbles
2 teaspoons olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup dried lentils, rinsed
½ teaspoon kosher salt
2½ cups low-sodium vegetable, chicken or beef broth
2 tablespoons minced fresh cilantro
10 taco-sized tortillas (corn or flour)
toppings: cheese, avocado, salsa, tomato, lettuce, onions
In a medium saucepan, heat the oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and just browned around the edges, about 8 minutes. Add the garlic and spices; cook, stirring constantly, for about a minute, until fragrant. Add the lentils, salt, and broth; cover and simmer for 25-30 minutes, until the lentils are tender. Uncover; simmer for 6-8 minutes, until mixture is thickened. Using a potato masher or wooden spoon, break up some of the lentils. Stir in half of the cilantro.
If using corn tortillas, heat the oven to 275 degrees while the lentils are cooking. Arrange a dampened dishtowel on a baking sheet. Spread the tortillas over the towel in a single layer (some overlap is expected), then top with a second dampened dishtowel. Heat in the oven for 10 minutes, until the tortillas are warm and soft.
If using flour tortillas, warm between dampened paper towels in the microwave for about 20 seconds on high.
Divide the filling evenly among the tortillas. Serve with additional cilantro and other desired toppings.
Source: slightly adapted from The Way the Cookie Crumbles
I'm totally with you on Mexican every day! I love these healthier tacos - will have to try!
ReplyDeleteI love Mexican food! I am ver thankful fir lentils so I can justify eating it more often!
DeleteI'd never thought about subbing out lentils for ground meat. What a wonderful way to make these tacos meatless yet still taste just as awesome!
ReplyDeleteHi Eva-I've started using lentils quite often to substitute meat-and not just in Mexican food!
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