Lentils are rich in nutrients including protein, fiber, folate and polyphenols, a kind of phytonutrient known for its anti-cancer and anti-inflammatory properties. Only plants contain polyphenols, which is one reason that making meatless tacos such as these is a smart health choice. The adobo sauce gives these tacos a rich flavor. In addition, you can sprinkle the finished tacos with our cilantro lime dressing, recipe found here.
Ingredients
Onion
- 1 small
Garlic
- 3 cloves
Oil
- 1 Tablespoon light olive oil, peanut, avocado, sesame, or canola oil
Chipotle_peppers_in_adobo
- ¼ to ⅓ of a can (depending on how spicy you like it)
Lentils
- ½ cup dried green lentils
Broth
- 1 cup low sodium broth (vegetable, chicken etc.)
Riced_cauliflower
-½ bag, frozen (or ½ small head of cauliflower, grated)
Salt
- to taste
Tortillas
- 8 small corn tortillas
Toppings
- Optional: cilantro lime dressing (find link in recipe intro), shredded or crumbled cheese, avocado, lettuce, tomatoes, plain low-fat Greek yogurt
Instructions
Step 1
Finely chop the onion and mince the garlic.
Step 2
Heat the oil in a medium-sized pot over medium heat. Sauté the onion for about 5 minutes or until translucent.
Step 3
Add the garlic and chipotle peppers. Cook for 1 minutes stirring constantly.
Step 4
Add the lentils and the broth. Raise heat to bring the mixture to a gentle simmer. Cook, uncovered, for 30 minutes or until the lentils are tender and cooked through.
Step 5
If using fresh cauliflower, cut into large florets and add to a food processor / blender. Blend until rice-sized pieces form.
Step 6
When the lentils are finished cooking, stir in the riced cauliflower. Taste and salt as needed. Continue to cook until cauliflower is heated through (a couple minutes).
Step 7
Assemble tacos as desired and top with dressing.
Notes
Find our Cilantro Lime Dressing recipe HERE.
Note: to reduce the calories and carbohydrates in this meal, try using bib or Romaine lettuce instead of tortillas!