You'll never miss the meat in these super delicious, veggie tacos!
Olive oil | 1 Tablespoon | |
Onion | 1/2 Cup (8 tbs) , diced | |
Garlic cloves | 2 Medium , minced | |
Chili powder | 2 Teaspoon | |
Ground cumin | 1/2 Teaspoon | |
Long | cooking brown rice | |
Dried brown lentils | 3/4 Cup (12 tbs) , uncooked | |
Vegetable broth | 4 Cup (64 tbs) | |
Salt and pepper | To Taste | |
Corn or flour tortillas/Flour tortillas | 8 Medium ((6 | |
For toppings | ||
Lettuce | 1/2 Cup (8 tbs) , shredded | |
Avocado | 1/2 Cup (8 tbs) , stined, peeled and sliced | |
Tomatoes | 1/2 Cup (8 tbs) , diced | |
Sour cream | 1/2 Cup (8 tbs) | |
Salsa | 1/2 Cup (8 tbs) | |
Cheddar cheese | 1/2 Cup (8 tbs) , shredded |
MAKING
1. In a saucepan over medium heat, heat olive oil and saute onion for 4 minutes.
2. Add in the garlic chilli powder and ground cumin, stir for about one minute to toast spices.
3. Put in the rice and stir well to coat rice in spices.
4. Add lentils and broth and bring to a boil.
5. Once the broth starts to boil, reduce the heat to a simmer; cover and cook for about 45 to 50 minutes, until rice and lentils are tender.
FINALIZING
6. Remove the saucepan off the heat and fluff the rice and lentils with a fork and season with salt and pepper.
7. Spoon the rice and lentil mixture onto each tortilla evenly and fold the tortillas.
SERVING
8. Serve the tacos with topping bowls on side, top the tacos with your favorite topping.
Serving size
Calories 287Calories from Fat 87
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 479 mg19.96%
Total Carbohydrates 43 g14.3%
Dietary Fiber 3 g12%
Sugars 2 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet