These easy-to-make vegan tacos are a great option for weeknight dinners. The mashed lentils make an excellent base and the spices give them an awesome kick. This recipe makes enough to fill approximately 10 small tortillas.
19 ounce 2 cans of cooked green or brown lentils, well rinsed
1 White or yellow onion, diced
3 Cloves garlic, minced
0.5 teaspoon Chili powder
0.75 teaspoon Cumin
0.5 teaspoon Red pepper flakes
0.5 teaspoon Sea salt
1 Diced green pepper
0.5 cup Packed chopped cilantro
1 Chopped avocado
4 Grated carrots
0.5 cup Salsa
Small corn or wheat taco shells
Nutrition value
49
calories per serving
4 g Fat1 g Protein3 g Carbs3 g FiberOther
Current Totals
4 g Fat
1 g Protein
3 g Carbs
3 g Fiber
MacroNutrients
Carbs
3 g
Protein
1 g
Fiber
3 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
37 mg
Iron
1 mg
Vitamin A
1236 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
27 mg
Manganese
1 mg
Phosphorus
21 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
