Lentil and Squash Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Taco Filling:1 cup Lentils, dry (rinsed)2 cups cubed butternut squashCumin, Onion Powder and Chili Powder, approx 1 tsp each (adjust to taste)2 tsp minced garlicSalt & Pepper to tasteBroccoli Slaw Mix:12 oz broccoli slaw mix (pre-bagged in produce section)2 tbsp Light Mayo1 tbsp Lime Juice (adjust to taste) 3-4 tbsp Fresh Cilantro, or to taste
Cook lentils: 4 cups water to one cup dried lentils. Bring water to boil, add lentils, and cover with lid tilted for about 15 minutes.
Once lentils are done, drain and then return to pot, keeping heat on low/medium low. Leave a tbsp or so water in the pot as well.
Add squash and seasonings and mix well, then cover and leave on low for 2-3 minutes, or until squash is at desired doneness.
Meanwhile, mix the broccoli slaw, mayo, lime juice and cilantro.
Spoon 1/4 of the lentil mixture into a whole wheat tortilla (NOT included in recipe) and top with 1/4 of the slaw mix. Enjoy!
Serving Size: Split into four equal servings, each enough for one regular size tortilla
Number of Servings: 4
Recipe submitted by SparkPeople user ANNYEJC13.
Once lentils are done, drain and then return to pot, keeping heat on low/medium low. Leave a tbsp or so water in the pot as well.
Add squash and seasonings and mix well, then cover and leave on low for 2-3 minutes, or until squash is at desired doneness.
Meanwhile, mix the broccoli slaw, mayo, lime juice and cilantro.
Spoon 1/4 of the lentil mixture into a whole wheat tortilla (NOT included in recipe) and top with 1/4 of the slaw mix. Enjoy!
Serving Size: Split into four equal servings, each enough for one regular size tortilla
Number of Servings: 4
Recipe submitted by SparkPeople user ANNYEJC13.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 3.4 g
- Cholesterol: 2.6 mg
- Sodium: 112.4 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 10.8 g
- Protein: 8.1 g
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