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Beluga Lentil Tacos with Quick Guacamole & Radish Jalapeño Slaw
2 or 4 Serving Dinner

Beluga Lentil Tacos

with Quick Guacamole & Radish Jalapeño Slaw

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
690
FAT
32g
CARBOHYDRATES
89g
PROTEIN
20g

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INGREDIENTS

  1. ½ cup beluga lentils
  2. 1 tbsp ground cumin
  3. 4 tsp vegetable broth concentrate
  4. 2 radishes
  5. 1 jalapeño
  6. 2 limes
  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. 1 tsp (2 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: N/A
Tools: Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
690
FAT
32g
CARBOHYDRATES
89g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

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, cover, reduce heat to low, and simmer until lentils are tender and water is absorbed, 20 to 25 minutes. TIPS: The oven will be used to warm the tortillas. If you have a toaster oven or microwave, you can use that instead. To “sort” means to look for and discard any naturally occurring debris or stones.

2
Prepare the produce

Trim and thinly slice the radishes. Thinly slice the jalapeño(s). TIP: If you’re sensitive to spice, deseed the jalapeño before slicing.

3
Make the quick guacamole

Halve and juice 1 lime (2 limes) and cut the remaining lime(s) into wedges. 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 to the bowl, and mash the quick guacamole with a fork.

4
Make the radish jalapeño slaw

Add sliced radish, just a few jalapeño slices, remaining lime juice, red cabbage, 1 tsp olive oil, and ⅛ tsp salt to a medium bowl. Toss the radish jalapeño slaw.

5
Make the chipotle crema

Add Vegenaise, chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle crema. TIP: If you’re sensitive to spice, omit or use less chipotle morita powder.

6
Serve

Wrap tortillas in foil and warm in the oven for 4 to 5 minutes. Top warm tortillas with quick guacamole, beluga lentils, and radish jalapeño slaw. Dollop the beluga lentil tacos with chipotle crema and serve with lime wedges and any remaining radish jalapeño slaw. Tuck in!

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