these vegan taco lettuce wraps are fresh and crunchy with a mexican-spiced filling of mushrooms, lentils and walnuts. They make an easy and healthy weeknight dinner.
0.5 cup Lentils, cooked according to package directions
3 tablespoon Vegan butter
1 cup Onion diced
1 tablespoon Jalapeno, minced
1 cup Mushrooms, chopped small
2 tablespoon Fresh cilantro, chopped
1 tablespoon Lime juice
0.5 cup Raw, unsalted walnuts, chopped
0.5 teaspoon Kosher salt
1 teaspoon Chili powder
0.5 teaspoon Smoked paprika
0.5 teaspoon Cumin
1 Head of butter lettuce, washed and patted dry
0.5 pint Cherry tomatoes, halved widthwise
1 Small avocado, thinly sliced
Cilantro for garnish
Lime wedges for garnish
0.25 cup Pickled onions for garnish, optional
Pickled jalapeno slices for garnish, optional
Nutrition value
210
calories per serving
13 g Fat5 g Protein17 g Carbs5 g FiberOther
Current Totals
13 g Fat
5 g Protein
17 g Carbs
5 g Fiber
MacroNutrients
Carbs
17 g
Protein
5 g
Fiber
5 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
63 mg
Iron
3 mg
Vitamin A
541 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
78 mg
Manganese
1 mg
Phosphorus
114 mg
Selenium
4 mcg
Zinc
1 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