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Lentil & Mushroom Taco Filling
Rated 5.0 stars by 2 users
Category
Vegetarian
Makes
4 servings
Active Time
15 minutes
Total Time
15 minutes
Calories
160
Creator
Culinary Genie
Perfect for meatless Mondays or a great vegan option for tacos, burritos, rice bowls and more. This recipe is also reduced sodium, gluten-free, dairy-free and egg-free.
Ingredients
-
1 tablespoon Extra Virgin Olive Oil
-
½ cup chopped onion
-
1 poblano chile pepper, chopped
-
2 cups chopped fresh mushrooms of choice
-
1½ cups cooked lentils
-
⅔ cup water
-
3 tablespoons Taco Seasoning Blend
-
½ teaspoon sea salt, optional
Directions
In large skillet, heat Extra Virgin Olive Oil over medium-high heat. Add onions and peppers; sauté 3-4 minutes.
Add mushrooms and continue sautéing 3-4 minutes.
Stir in lentils, water, Taco Seasoning Blend and salt, if desired. Reduce heat and simmer 3-4 minutes or until desired consistency of sauce.
Notes
Serving
Suggestions:
>> Serve in warmed
corn tortillas with sliced avocado and Pemba’s Spicy Pepper Slaw. Top with
crumbled queso fresco and/or sour cream.
>> Roll-up,
burrito-style in a flour tortilla with shredded cheese, sour cream, chopped
onions, chopped tomatoes and shredded lettuce for a vegetarian burrito supreme.
>> Serve over prepared
brown rice with desired taco toppings for a tasty vegetarian Tex-Mex rice bowl.
Nutrition
Serving Size
1 serving
Calories 160,
Total Fat
4 g,
Saturated Fat
0.5 g,
Cholesterol
0 mg,
Sodium
300 mg,
Carbs
24 g,
Fiber
8 g,
Sugar
4 g,
Protein
9 g