Squash and Lentil Tacos

Name: Squash and Lentil Tacos Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: Squash winter acorn cooked baked with salt 1.5 cup cubes (remove); Lentils 1 cup (remove); Corn Tortillas 12 tortilla medium (approx 6 dia) (remove); *Green Giant Spring Mix Salad 4 cup (remove); Goat Cheese Soft 4 oz (remove)

Minutes to Prepare: 5
Minutes to Cook: 45

Number of Servings: 4

Ingredients

Squash, winter, acorn, cooked, baked, with salt, 1.5 cup, cubes (remove)Lentils, 1 cup (remove)Corn Tortillas, 12 tortilla, medium (approx 6" dia) (remove)*Green Giant Spring Mix Salad, 4 cup (remove)Goat Cheese, Soft, 4 oz (remove)

Directions

I cooked the squash and the lentils. Then I put them together in a sauce pan and seasoned with cumin, salt and pepper, any seasoning desired. Taco spices. You know. I then warmed the tortillas, put down the lettuce and a sprinkle of goat cheese. A dollop of the squash/lentil mixture in each tortilla. It was heaven.

Serving Size: Makes probably 12 soft tacos

Number of Servings: 4

Recipe submitted by SparkPeople user SUMRTIME.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 356.5
Total Fat: 8.5 g
Cholesterol: 13.0 mg
Sodium: 362.4 mg
Total Carbs: 57.7 g
Dietary Fiber: 13.2 g
Protein: 16.0 g

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