Street Tacos
This hearty filling can be used for virtually anything when you want to substitute meat. This time, we made street tacos!
Servings 3 servings
Calories 392kcal
Ingredients
- 12-14 mini corn tortillas
- 1 cup of rolled oats
- 1 cup of lentils, rinsed and thoroughly drained
- 2 cups of vegetable broth
- 1 Tablespoon of all-purpose flour
- 1 Tablespoons of dried onion flakes
- 1 cube of no-beef bouillon (or vegetable)
- ¼ teaspoon of sugar
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- ½ teaspoon of garlic powder
- 1 teaspoon of chili powder
- ¼ teaspoon of cayenne pepper
- 2 Tablespoons of onion, minced
- oil for skillet
- 1 medium onion, minced (for topping)
- 1 bunch of cilantro, minced (for topping)
Instructions
- Place lentils in a saucepan with vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water has evaporated and the lentils are soft. Drain and place in a food processor with oats. Add flour, onion flakes, bouillon, sugar, and spices in food processor and process until combined. Add 1 tablespoon at a time of extra vegetable broth if you need it.
- In a large skillet, heat a bit of oil on medium-high heat and add the 2 Tablespoons minced onions. Saute until slightly browned. Add the filling mixture from the food processor to this and heat until browned.
- Warm corn tortillas, fill with filling, and top with cilantro and onion.
Notes
You can try using a blender if you don't have a food processor, but I haven't tested it.
Nutrition
Calories: 392kcal | Carbohydrates: 70g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 877mg | Potassium: 873mg | Fiber: 24g | Sugar: 6g | Vitamin A: 1144IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 7mg