with Crema and Tomato Salsa
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Flour tortillas (wheat, sulphites) (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) • Baby tomato • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk) (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) • Chipotle sauce (milk, soy, egg, mustard) (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) • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green onion.
Allergens
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
86 mL
Garlic Puree
1 tbsp
Green Onion
2 unit(s)
Corn Kernels
113 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 lentils, corn and garlic puree. Cook for 3-4 min, stirring often, until lentils are warmed through and garlic is fragrant. 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 for 30 sec-1 min, until tortillas are warm and flexible.
- 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.
810
kcal
Calories
29
g
Fat
10
g
Saturated Fat
111
g
Carbohydrate
23
g
Sugar
13
g
Dietary Fiber
29
g
Protein
35
mg
Cholesterol
1470
mg
Sodium
0.4
g
Trans Fat
1250
mg
Potassium
350
mg
Calcium
7.5
mg
Iron
