Lentil and Corn Tacos
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Serves: 5
 
You won't miss the meat in this healthy taco twist!
Ingredients
  • 1 tsp extra-virgin olive oil
  • ½ yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup dried lentils, rinsed
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp salt
  • 2½ cups low-sodium vegetable broth
  • 1 cup frozen corn
  • 10 (6-inch) corn tortillas
  • 1 cup cilantro, roughly chopped
Instructions
  1. In a nonstick sauce pan, heat oil until hot. Add onion and sauté until tender, about 3-4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
  2. Add the lentils, chili powder, cumin, oregano, and salt; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover and stir in corn; cook for 6-8 minutes or until mixture is thickened and corn is hot.
  3. Serve hot lentils and corn in taco shells, topped with cilantro and other favorite toppings.
Nutrition Information
Serving size: 2 tacos Calories: 267 Fat: 3.0 Carbohydrates: 48.8 Sugar: 7.0 Sodium: 223 Fiber: 13.6 Protein: 11.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/lentil-and-corn-tacos/