with Tomato-Jalapeño Salsa and Lime Crema
Ingredients: Ground beef • 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) • Roma tomato • Red lentils • Lime • Shallot • 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) • Jalapeno • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Allergens
Tags
Ground Beef
250 g
Red Lentils
0.5 cup
Flour Tortillas
6 unit(s)
Tomato
1 unit(s)
Jalapeño
1 unit(s)
Shallot
1 unit(s)
Cilantro
7 g
Lime
1 unit(s)
Sour Cream
43 mL
Chili-Cumin Spice Blend
11 g
Sugar
0.75 tsp
Oil
1 tsp
Salt
0.25 tsp
Pepper
0.188 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse lentils until water runs clear.
- Cut tomato into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Peel, then finely chop shallot.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add beef, shallots and half the jalapeños. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add 1/8 tsp (1/4 tsp) sugar. Cook for 1 min, stirring often, until beef is lightly caramelized. Season with salt.
- Remove from heat.
- Transfer to a plate, then cover to keep warm.
- To the same pan, add Chili-Cumin Spice Blend, lentils and 1 3/4 cups (3 cups) water. Bring to a boil over high.
- Zest, then juice lime.
- Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften. (NOTE: If lentils are still dry, add 1/4 cup water at a time.) Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Stir in half the lime juice.
- Meanwhile, roughly chop cilantro.
- In a large bowl, whisk together remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add tomatoes, cilantro and remaining jalapeños, then toss to coat.
- In small bowl, combine sour cream, lime zest and 1 1/2 tsp (3 tsp) water. Season with salt.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with lentils, beef mixture and pico de gallo.
- Dollop lime crema over top.
800
kcal
Calories
32
g
Fat
11
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
46
g
Protein
95
mg
Cholesterol
1260
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
8.5
mg
Iron
