Lentil and Avocado Tacos
These high-protein lentil and avocado tacos are a quick and healthy way to enjoy a modern twist on classic tacos.
10 min
Prep
10 min
Cook
4
Serves
450
Calories
Macros · per serving
32g protein
55g carbs
18g fat
Ingredients
For 4 servings
- 2 cup canned lentils
- 1 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 2 tablespoon taco seasoning
- 2 avocado
- 1 lime
- 8 corn tortillas
- 1 cup canned black beans
- 1/4 cup fresh cilantro
- salt — to taste
- pepper — to taste
Instructions
- 1
Drain and rinse the canned lentils and black beans.
- 2
Chop the onion and mince the garlic.
- 3
In a large pan over medium heat, add olive oil and sauté the onion and garlic until soft.
- 4
Add the lentils, black beans, and taco seasoning to the pan. Stir well to combine and let cook for about 5 minutes until heated through.
- 5
Season with salt and pepper. Remove from heat.
- 6
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork and add a squeeze of lime juice, salt, and pepper.
- 7
Warm the corn tortillas in a separate pan or microwave.
- 8
Assemble the tacos by placing the lentil mixture into the tortillas, topping with mashed avocado, and garnishing with fresh cilantro.
Cook it this week.
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