Beluga Lentil Taco with Quick Guacamole & Radish Slaw

Beluga Lentil Tacos

with Quick Guacamole & Radish Jalapeño Slaw

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
780
FAT
34g
CARBOHYDRATES
101g
PROTEIN
28g

MAIN INGREDIENTS

  1. ⅔ cup beluga lentils
  2. 2 tsp ground cumin
  3. 2 tsp vegetable broth concentrate
  4. 2 radishes
  5. 1 jalapeño
  6. 1 avocado
  7. 1 lime
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  9. ½ tsp chipotle morita powder
  10. 6 corn tortillas
  11. 4 oz shredded red cabbage
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: N/A.
Nutrition

TOOLS

  • Small saucepan

INSTRUCTIONS

1
Cook the lentils
Preheat oven to 350°F. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils, cumin, vegetable broth concentrate, and 1¼ cups 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.
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. Halve the lime. Add half the lime juice and a pinch of salt and pepper to the avocado. Mash the quick guacamole well with a fork.
4
Mix the crema
In a small bowl, combine the Vegenaise, as much of the chipotle morita powder as you’d like, and a pinch of salt. 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, remaining lime juice, red cabbage, and a pinch of salt. Toss radish jalapeño slaw.
6
Serve
Divide the quick guacamole between the warm tortillas, spreading it out a bit. Top each with about 2 tbsp beluga lentils. Layer on the radish jalapeño slaw and dollop with chipotle crema. Serve any remaining slaw on the side. Olé!