Healthy, 20 minute tacos?
Yes, you heard us right.
This taco filling made from lentils and cauliflower makes for a hearty, vegetable meal that satisfies when you’re craving tacos (and who doesn’t crave a good taco dinner every once in a while?).
Served in a fresh corn tortilla and garnished with your favorite taco toppings, you’ll have a tasty, healthy alternative to greasy restaurant tacos.
To make this recipe come together in under 20, you can use either pre-cooked lentils (we love the ones from Trader Joes) or your own cooked lentils. For a spicy finishing touch, try mixing 1 teaspoon of the liquid from chipotle peppers canned in adobo with 1/2 cup Greek yogurt.
Try these tacos for your next meatless Monday meal, busy weeknight dinner or lazy Saturday lunch. Either way, they’re sure to please!
Ingredients
(makes about 3 cups of filling or about 6 servings)
1 head cauliflower
2 cups pre-cooked lentils
1 yellow onion
1 jalapeno
2 cloves garlic
1 Tbs. Chili powder
1 Tsp. Cumin
1 Tsp. Smoked Paprika
Salt to taste
Organic corn tortillas
Optional Toppings:
Avocado
Cilantro
Greek yogurt or sour cream
Tomato
Salsa
Lime
Directions
1. Prepare the cauliflower by grating with a cheese grater or pulsing in a food processor to break up into small pieces (should be the consistency of like bigger rice)
2. Heat a large skillet and saute diced onion with a little oil or broth until clear
4. Add cauliflower, garlic and spices and continue to saute until cauliflower is done (about 5 more minutes)
5. Add cooked lentils and saute until all ingredients are warmed and mixed
6. To serve, spoon into corn tortilla and garnish with toppings of choice
*image via cookieandkate, recipe modified from Kate’s Roasted Cauliflower and Lentil Tacos