- Calories: 150
- Protein: 8 g
- Total Fat: 7 g
- Unsaturated Fat: 6.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 6 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 230 mg
Looking for a trimmer taco stuffer? Swap beef for my lentil-bean taco “meat.” It’s loaded with fiber, protein and flavor! It’s also delicious on top of salad greens. Whip it up for your next Taco Tuesday night.
- Prep time
- Total Time
- 1 cup dry lentils
- 2 cups water (or reduced-sodium vegetable broth)
- 1 cup walnut halves
- 1 can (14 ounces) black beans, drained and rinsed
- 1 packet store-bought taco seasoning or try my homemade taco seasoning blend
Add lentils and water to a large pot and cook until tender, about 30 to 40 minutes.
Preheat oven to 300˚.
Toast walnuts on a baking sheet for about 10 minutes. Set aside.
Drain lentils. Pulse lentils and beans in a food processor but be careful not to puree. (Alternatively, you can mash the lentils and beans by hand.) Add lentil-bean mixture to a sauté pan liberally coated with oil spray and warm over low heat. Add taco seasoning and nuts. Stir gently to combine until mixture is warm.
Add lentil-bean taco “meat” to hard or soft taco shells, and add preferred toppings, such as lettuce, tomato, avocado and low-fat Greek yogurt.
Makes 3 cups; ¼ cup per serving
Nutrition analysis courtesy of Genesis® R&D