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Smashed Lentil Tacos Dorados with Queso & Orange-Avocado Salad
2 or 4 Serving Dinner

Smashed Lentil Tacos Dorados

with Queso & Orange-Avocado Salad

"Dorados," meaning golden in Spanish, refers to crispy, fried tacos, typically filled with shredded chicken, beef, chorizo, or potatoes. Our new favorite chile con queso and smashed black lentils give these tacos dorados a bold, cheesy filling packed with protein and fiber. Juicy, creamy orange-avocado salad contrasts and complements the crunchy tortilla shells of these crispy tacos.

Tags: High-Protein Less Prep Nut-Free High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
720
FAT
24g
CARBOHYDRATES
102g
PROTEIN
31g

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INGREDIENTS

  1. 1 red onion, peeled and chopped (divided)
  2. 1 tsp chili powder Spicy
  3. 1 tbsp ground cumin
  4. 6 oz beluga lentils
  5. 1 Valencia orange, peeled and chopped
  6. 4 oz mixed greens
  7. 1 tbsp red wine vinegar
  8. 1 avocado, halved, peeled and chopped
  9. 6 yellow corn tortillas
  10. 6 oz chile con queso (divided)
  11. 1 tbsp hot sauce Spicy
  12. 1 tbsp olive oil*
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. Pepper*
Allergens: soy, wheat
Tools: Medium saucepan with lid, Large nonstick skillet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
720
FAT
24g
CARBOHYDRATES
102g
PROTEIN
31g

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INSTRUCTIONS

1
Make the lentil filling

Heat 1 tbsp vegetable oil in medium saucepan over medium-high heat. Add just half the onion and cook until softened and beginning to brown, 2 to 3 minutes. Stir in chili powder, cumin, lentils, 3 tbsp water, and a pinch of salt and pepper and cook, using back of fork to mash lentils until they start to stick together and become creamy, 1 to 2 minutes. Cover to keep warm and set aside. (4-servings: use 2 tbsp vegetable oil, 6 tbsp water)

2
Make the salad

Combine remaining onion, orange, mixed greens, vinegar, avocado, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. (4-servings: use 2 tbsp olive oil)

3
Assemble and crisp the tacos

Warm tortillas, one at a time, in large nonstick skillet over medium heat until warm and pliable, about 1 minute per side. Lay tortillas on clean work surface. Divide lentil filling between tortillas and spread into even layer on one half of tortilla. Top each with just 2 tsp chile con queso and fold tortillas in half. Heat 1 tbsp vegetable oil in same skillet over medium heat. Add 3 tacos and cook until crispy, 3 to 5 minutes per side. Transfer to plate and repeat with remaining tacos and oil. (TIP: For 4-servings, cook tacos in batches of 3.)

4
Serve

Microwave remaining queso until melted and smooth, about 30 seconds, stirring halfway through. Divide orange-avocado salad and tacos dorados between serving plates. Serve with hot sauce and remaining queso. ¡Buen provecho!

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