Cauliflower and Lentil Tacos

Recipe by Kathy Siegel, MS, RDN, CDN from The 30-Minute Clean Eating Cookbook published by Rockridge Press. Copyright © 2020. Photo courtesy of Kristen Massad.
Prep Time 4 mins
Cook Time 11 mins
Course Entrée
Servings 4 people

Equipment

  • Oven
  • Aluminum Foil
  • Medium Sauté Pan
  • Everyday Brassier
  • Taco Holder

Ingredients
  

  • 8 Small Corn Tortillas
  • 1 tbsp Olive Oil
  • 1 Red Onion (Cut into ¼-inch dice)
  • 2 Garlic Cloves (Minced)
  • 2 tbsp Tomato Paste
  • 1 cup Fresh or Frozen Cauliflower Rice
  • ¼ cup Water
  • 9 oz Precooked Lentils
  • 1 tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Chili Powder
  • 2 Avocados (Cut into ¼-inch dice)

Optional Toppings

  • 1 bunch Cilantro (chopped)
  • Chipotle Sauce (To Taste)
  • 1 Lime (Cut in wedges)

Instructions
 

  • Preheat the oven to 375°F. Stack the corn tortillas, cover them in aluminum foil, and heat them on the middle rack for 10 minutes.
  • While the tortillas are warming, heat the olive oil in a medium sauté pan, then add the onion and garlic. Sauté for about 2 minutes, until the onion is translucent. Add the tomato paste and stir for 1 minute. Then, add the cauliflower rice and water to the sauté pan and cook for 5 minutes.
  • Add the precooked lentils, cumin, paprika, and chili powder. Combine well and cook for about 3 minutes to warm the lentils.
  • Add ⅛ of the lentil mixture to each corn tortilla, then top with the avocado. Serve with cilantro, chipotle sauce, and lime wedges, if desired.

Notes

Per Serving: Calories: 336; Fat: 15g; Protein: 11g; Total Carbs: 44g; Fiber: 14g; Sodium: 186mg; Iron: 5mg
Keyword Dairy-Free, Gluten-Free, Vegan