1400 700 vegan lentiltacos horizontal

Beluga Lentil Tacos

with Quick Guacamole & Radish Jalapeño Slaw

dinner

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SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
730
FAT
30g
CARBOHYDRATES
96g
PROTEIN
26g

MAIN INGREDIENTS

  1. ⅔ cup beluga lentils
  2. 2 tsp ground cumin
  3. 1 packet vegetable broth concentrate
  4. 2 red radishes
  5. 1 jalapeño
  6. 1 lime
  7. 1 avocado
  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
  15. Directions for 4 servings indicated in parentheses
Allergens: N/A
Nutrition

TOOLS

  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the lentils

Preheat oven to 350°F. Rinse and sort the beluga lentils. Add beluga lentils, cumin, vegetable broth concentrate, and 1¼ cups (2½ cups) water to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender and water has been absorbed, 20 to 25 minutes.

2
Prepare the produce

Trim and thinly slice the radishes. Thinly slice the jalapeño(s).

3
Make the quick guacamole

Juice the lime(s). Halve the avocado(s), remove the pit(s), and scoop the flesh into a medium bowl. Add just half the lime juice and a pinch of salt and pepper. Mash the quick guacamole with a fork.

4
Make the chipotle crema

Add the Vegenaise, chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle crema.

5
Make the radish jalapeño slaw

Wrap the corn tortillas in foil and warm them in the oven for 4 to 5 minutes. Add sliced radish, sliced jalapeño, remaining lime juice, red cabbage, and a pinch of salt to a medium bowl. Toss the radish jalapeño slaw.

6
Serve

Top warm tortillas with quick guacamole. Add the beluga lentils and radish jalapeño slaw. Dollop with chipotle crema. Serve any remaining radish jalapeño slaw on the side. Tuck in!