Lentil and Squash Tacos

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Lentil and Squash Tacos calories by ingredient


Introduction

Lentils and Squashed spiced up as an easy, quick and super yummy taco filling! I'm a huge meat eater and I didn't even miss it! Lentils and Squashed spiced up as an easy, quick and super yummy taco filling! I'm a huge meat eater and I didn't even miss it!
Number of Servings: 4

Ingredients

    Taco Filling:
    1 cup Lentils, dry (rinsed)
    2 cups cubed butternut squash
    Cumin, Onion Powder and Chili Powder, approx 1 tsp each (adjust to taste)
    2 tsp minced garlic
    Salt & Pepper to taste

    Broccoli Slaw Mix:
    12 oz broccoli slaw mix (pre-bagged in produce section)
    2 tbsp Light Mayo
    1 tbsp Lime Juice (adjust to taste)
    3-4 tbsp Fresh Cilantro, or to taste

Directions

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.