Vegan Red Lentil Sweet Potato Taco Tortilla Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 tsp Canola Oil1 medium Onion, diced 1 clove Garlic, mincedTaco Seasoning, Old El Paso, (1pkg= 24 g)1 1/2 c Lentils, red split, dry (288 grams)3 c water2 small Sweet potatoes, baked in skin
Bake sweet potatoes , remove skin and mash the potato. Put aside.
Rinse and check lentils.
Chop onion and garlic.
Warm oil then add onions and garlic. Cook on med heat till soft then add lentils and water.
Simmer, stirring, until lentils are soft and mixture starts to thicken a bit, 15-20 minutes.
Add seasoning and mashed sweet potatoes.
Adjust seasoning to taste (ie hot chilies if desired); cook on med-low to desired consistency.
Serving Size:�Makes 16 1/2c servings.
Rinse and check lentils.
Chop onion and garlic.
Warm oil then add onions and garlic. Cook on med heat till soft then add lentils and water.
Simmer, stirring, until lentils are soft and mixture starts to thicken a bit, 15-20 minutes.
Add seasoning and mashed sweet potatoes.
Adjust seasoning to taste (ie hot chilies if desired); cook on med-low to desired consistency.
Serving Size:�Makes 16 1/2c servings.
Nutritional Info Amount Per Serving
- Calories: 79.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 112.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.8 g
- Protein: 5.0 g
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