As registered dietitians and personal trainers if there’s one thing that we’ve learned from our clients, it’s the same thing that life’s taught us, too –there’s nothing more valuable than having a few healthy, satisfying, weeknight meals that you can turn to that can be tossed together in less than 30 minutes. Who’s got time to slave over the stove after a long day? Not us–and not you! So we’ve got your watch, your healthy heart and little waist-line with this meal! 😉 We’ve been loving the satisfying combo of fiber and protein from lentils and we knew we had to test out this meal. We weren’t disappointed–in fact, we fell tongue over lentil for it! 🙂 Give these tacos a whirl, you may just call these dinner –a few nights a week!
Easy—ready to eat in less than 30 minutes!
Hello Meatless Monday that’s so delish even meat lovers won’t miss the beef!
Pssst… if you’re serving these and looking for some sides or other dishes, you may enjoy these:
Sweet Potato Chips with Sea Salt & Dark Chocolate Drizzle
Skinny Chocolate Chunk Cookies
Chocolate Drizzled Granola Balls
Pssst… an added healthy bonus? The avocados act as a nutrient booster and their healthy fat aids in absorbing some of the nutrients in the tomato—the avocado helps you to absorb the lycopene in the tomato which acts like a natural sunscreen! Adios sombrero, the tomato’s lycopene will help to protect your skin now! 🤣
Avocado & Lentil Vegan Tacos
Get ready to dive into these yumsters–you’ll never look back–and you’ll never feel better! 😉
Make 4 servings
Ingredients:
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne powder
Fresh ground black pepper to taste
2½ cups pre-cooked lentils (we used Trader Joe’s Ready-to-Eat Steamed Lentils}
¼ cup water
8 whole grain corn tortillas, ideally organic or Non-GMO
1 avocado
1 large tomato
Directions:
1. Heat oil a large pan over medium-low heat. Once oil is warm, add cumin, chili powder and cayenne and stir until fragrant.
2. Add lentils and water and stir. Season with cracked pepper. Allow mixture to heat over low heat to simmer for several minutes until heated through.
3. Meanwhile slice avocado and tomato and place 2 tortillas on 4 plates.
4. Add salt to the lentil mixture if using, and stir in. Adding it last will help you to need less salt.
5. Add about ¼ cup of lentils in a row down the middle of each tortilla. Top with tomato and avocado. Flip the tortalla in half and serve, enjoy!
Nutrition Facts Per 2 Tacos: 405 Calories, 9 g fat, 61 g carbohydrate, 20 g protein, 500 mg sodium, 14 g fiber
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne powder
- Fresh ground black pepper to taste
- 2½ cups pre-cooked lentils (we used Trader Joe's Ready-to-Eat Steamed Lentils}
- ¼ cup water
- 8 whole grain corn tortillas, ideally organic or Non-GMO
- 1 avocado
- 1 large tomato
- Directions:
- Heat oil a large pan over medium-low heat. Once oil is warm, add cumin, chili powder and cayenne and stir until fragrant.
- Add lentils and water and stir. Season with cracked pepper. Allow mixture to heat over low heat to simmer for several minutes until heated through.
- Meanwhile slice avocado and tomato and place 2 tortillas on 4 plates.
- Add salt to the lentil mixture if using, and stir in. Adding it last will help you to need less salt.
- Add about ¼ cup of lentils in a row down the middle of each tortilla. Top with tomato and avocado. Flip the tortalla in half and serve, enjoy!
