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Lentil and Quinoa Tacos

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Photo attribution: Anna Ng, MS, RD
Ready In: 35 minutes
Serves: 8
Low Added SugarDairy-freeGluten-freeVeganVegetarianLow Sodium

Full of protein and fiber, lentils and quinoa come together to make a hearty and filling taco filling. Serve with shredded cabbage, green onions, cilantro, avocado, and any of your favorite taco toppings – enjoy!

What you'll need

Large skillet
Spatula or spoon
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Small bowl
Whisk or fork
Stovetop

Ingredients

Serves 8
4 Mushrooms diced
2 cloves Garlic diced
2 tablespoons Canola Oil or Grapeseed Oil or Safflower Oil
1 tablespoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 cups Lentils cooked
2 cups Quinoa cooked
16 Corn Tortillas 4-inch

Directions

1.

Photo of step one

In a large skillet, sauté mushrooms and garlic in oil with a pinch of salt until softened, about 5 minutes.

2.

Photo of step two

Add cooked lentils and cooked quinoa to skillet.

 

3.

Photo of step three

Combine spices together in a small bowl, then add spice mixture to skillet. Stir well to combine to coat mixture with spices.

4.

Photo of step four

Cook for about 10 minutes or until mixture is lightly browned.

5.

Photo of step five

Serve 1/4 cup filling in each tortilla and top with your favorite taco fixings (shredded cabbage or lettuce, cilantro, green onions, avocado, lime, hot sauce).

Nutrition Facts

Serving Size 2.00 taco

Serving Per Container 8

Amount Per Serving
Calories 320
% Daily Value*
Total Fat 6 g8%
Saturated Fat <1 g3%
Sodium 110 mg5%
Total Carbohydrate 54 g20%
Dietary Fiber 9 g32%
Protein 16 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Source: Shauna Schultz, RD, Nevada County Public Health
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