with Avocado Crema and Tomato Salsa
These baked lentil taquitos are packed with veggie filling and flavours. Topped off with a limey guacamole and juicy tomatoes, these will quell all cravings!
Allergens
Utensils
Tags
Lentils, canned
1 unit(s)
Chipotle Sauce
4 tbsp
Feta Cheese, crumbled
0.25 cup
Baby Tomatoes
113 g
Lime
1 unit(s)
Guacamole
3 tbsp
Flour Tortillas
6 unit(s)
Sour Cream
1 unit(s)
Garlic Puree
1 tbsp
Green Onion
2 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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 heat. When hot, add 1/2 tbsp (1 tbsp) oil, then lentils and garlic puree. Cook, stirring often, until lentils are warmed through and garlic is fragrant, 3-4 min. Season with salt and pepper.
- Add chipotle sauce and half the green onions. Cook, stirring often, until warmed through, 1-2 min.
- 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 feta. 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 until light brown, 7-8 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
- Add tomatoes, remaining green onions and 1 tsp (2 tsp) oil to the bowl with lime juice. Season with salt and pepper, then stir to combine. Set aside
- In a small bowl, add lime zest, sour cream and guacamole, then stir to combine. Season with salt and pepper, then set aside.
- Divide taquitos between plates.
- Dollop over avocado crema and salsa.
640
kcal
Calories
33
g
Fat
14
g
Saturated Fat
74
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
16
g
Protein
25
mg
Cholesterol
1320
mg
Sodium
0.2
g
Trans Fat
1300
mg
Potassium
300
mg
Calcium
7
mg
Iron
