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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
1 clove garlic, chopped |
1/2 teaspoon salt |
1 cup dried brown lentils, rinsed |
1 package (2.25 ounce) taco seasoning |
2 1/2 cups vegetable broth |
1/2 cup fat-free sour cream |
1 chipotle chile in adobo sauce, finely chopped (use half for less heat) |
2 teaspoons adobo sauce |
8 taco shells |
1 1/4 cups shredded lettuce |
1 cup chopped tomato |
1/2 cup shredded reduced-fat (2 percent) cheddar |
Directions:
1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
2. Per serving (2 tacos): 249 calories, 7.1 g fat (1.9 g saturated), 37.1 g carbohydrates, 9.7 g fiber, 11.5 g protein Nutritional analysis provided by Self
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