Vegetarian Bean And Lentil Tacos Food

VEGETARIAN BEAN TACOS

Vegetarian Bean Tacos image

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. -Amanda Petrucelli, Plymouth, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Steps:

In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 774mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 16g fiber), Protein 17g protein.

VEGETARIAN BEAN AND LENTIL TACOS

Vegetarian Bean and Lentil Tacos image

I am really trying to eat less meat these days. I was looking for something quick to make but without bouncing back to cooking meat. I looked around at what I had in my cupboards and fridge and came up with these. We enjoyed the way they turned out and will for sure have them again. I suspect this would make a nice tortilla filling too.

Provided by Sarah_Jayne

Categories Lunch/Snacks

Time 20m

Yield 8 tacos

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 cup carrot, shredded
1 cup zucchini, shredded
1 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 cup mushroom, finely sliced
1 (14 ounce) can cooked lentils, drained
2 1/2 teaspoons fajita seasoning mix
1 (15 ounce) can fat-free refried beans
8 taco shells
1/2 cup reduced-fat cheddar cheese, shredded
reduced-fat sour cream (optional)
salsa (optional)
guacamole (optional)
jalapeno (optional)

Steps:

Heat oil in a large pan over a medium heat.
Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.

Nutrition Facts : Calories 148.2, Fat 4.4, SaturatedFat 0.6, Sodium 61.7, Carbohydrate 22.5, Fiber 5.8, Sugar 2.8, Protein 6.1

EASY, INEXPENSIVE LENTIL TACOS

Easy, Inexpensive Lentil Tacos image

Pleases even the pickiest eater! Full of flavor, you won't miss the meat! VERY inexpensive and delicious. We're not always the healthiest eaters, but we love this healthy meal!

Provided by DixonBookLover

Categories Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup dry lentils (brown ones)
3/4 cup dry brown rice
4 cups water
4 beef bouillon cubes (or chicken, vegetable)
4 teaspoons chili powder
1 teaspoon cumin
2 teaspoons onion powder
1/2 teaspoon garlic powder

Steps:

Dump everything in a medium pot and bring to a boil.
Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
Use just like regular taco filling.

Nutrition Facts : Calories 284.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1076.9, Carbohydrate 52.6, Fiber 13.4, Sugar 2.3, Protein 13.7

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