with Crema and Tomato Salsa
These baked lentil and chorizo taquitos are packed with flavour. Topped off with a limey guacamole and juicy tomatoes, these will quell all cravings! Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Baby tomatoes • Thaw-friendly corn (corn, modified vinegar) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green onion.
Allergens
Utensils
Tags
Lentils, canned
1 unit(s)
Chipotle Sauce
4 tbsp
Cheddar Cheese, shredded
0.25 cup
Baby Tomatoes
113 g
Lime
1 unit(s)
Flour Tortillas
6 unit(s)
Sour Cream
1 unit(s)
Garlic Puree
1 tbsp
Green Onion
2 unit(s)
Corn Kernels
113 g
Chorizo Sausage, uncased
250 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Using a strainer, drain and rinse lentils.
- Thinly slice green onions.
- Halve tomatoes.
- Zest lime, then juice it into a medium bowl.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, lentils, corn and garlic puree. Cook for 4-6 min, breaking up chorizo and stirring often, until lentils are warmed through, and chorizo is cooked through.** Season with salt and pepper.
- Add chipotle sauce and half the green onions. Cook for 1-2 min, stirring often, until warmed through.
- Remove from heat.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min.
- Divide lentil filling between tortillas, then sprinkle over cheese. Roll filled tortillas tightly.
- Place filled tortillas, seam-side down, on a parchment-lined baking sheet.
- Brush with 2 tsp oil.
- Bake taquitos in the middle of the oven for 7-8 min, until light brown or crispy. (NOTE: For 4 servings, use 2 parchment-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
- To the bowl with lime juice, add tomatoes, remaining green onions and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine. Set aside.
- In a small bowl, add lime zest and sour cream, then stir to combine. Season with salt and pepper.
- Divide taquitos between plates.
- Dollop with crema and top with salsa.
If you've opted to add chorizo, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, lentils, corn and garlic puree. Cook for 4-6 min, breaking up chorizo and stirring often, until lentils are warmed through, and chorizo is cooked through.** Season with salt and pepper. Continue with recipe as written.
1070
kcal
Calories
51
g
Fat
17
g
Saturated Fat
111
g
Carbohydrate
21
g
Sugar
14
g
Dietary Fiber
48
g
Protein
110
mg
Cholesterol
2160
mg
Sodium
0.3
g
Trans Fat
1550
mg
Potassium
350
mg
Calcium
9
mg
Iron
with Tomato-Olive Relish and Feta
