Vegan Red Lentil Sweet Potato Taco Tortilla Filling
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Vegan Red Lentil Sweet Potato Taco Tortilla Filling calories by ingredient
Introduction
Trying this for a healthy meatless tortilla or quesadilla filling. Trying this for a healthy meatless tortilla or quesadilla filling.Number of Servings: 16
Ingredients
-
1 tsp Canola Oil
1 medium Onion, diced
1 clove Garlic, minced
Taco Seasoning, Old El Paso, (1pkg= 24 g)
1 1/2 c Lentils, red split, dry (288 grams)
3 c water
2 small Sweet potatoes, baked in skin
Tips
Use cooked green or brown lentils for more substance. Trying this with cheese (use vegan if desired) for quesadillas.
Directions
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.