Beluga Lentil Taco with Quick Guacamole & Radish Jalapeno Slaw

Beluga Lentil Taco

with Quick Guacamole & Radish Jalapeno Slaw

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dinner

These tacos are layered with some of our favorite flavors: bright lime, smoky cumin, and a touch of spicy chipotle for a kick. Thinly sliced radishes and jalapeno add awesome crunch and a pop of color. You’ll want to layer everything up starting with the guacamole, it will hold these delicious tacos together!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
680
FAT
31g
CARBOHYDRATES
93g
PROTEIN
19g

MAIN INGREDIENTS

  1. ⅓ cup beluga lentils
  2. 1 tsp cumin
  3. 1 packet vegetable broth concentrate
  4. 2 radishes
  5. 1 jalapeno
  6. 1 avocado
  7. 1 lime
  8. 3 tbsp Follow Your Heart Vegenaise
  9. ¼ tsp chipotle morita spice
  10. 2 oz red cabbage
  11. 6 corn tortillas
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition.
Allergens: N/A
Nutrition

TOOLS

  • Small saucepan with a lid

INSTRUCTIONS

1
Cook the lentils
Preheat oven to 350°F. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils, cumin, broth, and ⅔ cup water. Bring to a boil and reduce heat to low. Cook, covered, until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Drain any remaining water.
2
Prepare the vegetables
Thinly slice the radishes. Thinly slice the jalapeño.
3
Make the quick guacamole
Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Add the juice from just half the the lime, and a pinch of salt and pepper. Mash the quick guacamole well with a fork.
4
Mix the crema
In a small bowl, combine the Vegenaise, 1 tsp water, a pinch of salt, and as much of the chipotle morita spice as you’d like. Mix chipotle crema well to combine.
5
Finishing touches
Wrap the corn tortillas in foil and warm them in the oven for about 5 minutes. In a medium bowl, combine the sliced radishes, sliced jalapeño, red cabbage, juice from the remaining lime half, and a pinch of salt. Toss radish jalapeño slaw to combine.
6
Serve
Divide the quick guacamole between the warm tortillas, spreading it out a bit. Then top each tortilla with about 2 tbsp of the beluga lentils. Layer on the radish jalapeño slaw and drizzle with chipotle crema.