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 cashew cream – yum!
In a large skillet, sauté mushrooms and garlic in oil with a pinch of salt until softened, about 5 minutes.
Add cooked lentils and cooked quinoa to skillet.
Combine spices together in a small bowl, then add spice mixture to skillet. Stir well to combine to coat mixture with spices.
Cook for about 10 minutes or until mixture is lightly browned.
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).
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6 g||8%|
|Saturated Fat <1 g||3%|
|Sodium 110 mg||5%|
|Total Carbohydrate 54 g||20%|
|Dietary Fiber 9 g||32%|
|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: