Smoky Lentil and Sweet Potato Tacos
User Reviews
5
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
50 mins
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Total Time
55 mins
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Servings
8 tacos
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Calories
183 kcal
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Course
Main Course
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Cuisine
Indian
Smoky Lentil and Sweet Potato Tacos
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These smoky lentil and sweet potato tacos come together quick and easy for a vegetarian weeknight meal. Packed inside gluten-free blue corn tortillas, it is healthy and flavorful. Change up the sweet potatoes for any vegetable that is in season to make this any time of year!
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Ingredients
- 1/2 cup lentils dry
- 1 1/2 cups water
- 1 sweet potato cubed (1 - 1 1/2 cups, or yam
- 1 Tbsp olive oil
- 1/2 medium red onion chopped (3/4 cup)
- 1/2 tsp garlic powder
- 1/2 tsp chipotle chili powder or 1 chipotle chili in adobo sauce, chopped
- 1/4 - 1/2 tsp smoked paprika
- 1/2 tsp cumin powder or cumin seeds
- 1 tsp coriander powder
- 1/2 tsp oregano dried
- 1/2 tsp basil dried
- 3/4 tsp salt or more, to taste
- black pepper a generous dash
- 1 Tbsp tomato paste or 1/2 large ripe tomato, finely chopped
- 1 tsp Sriracha sauce
- 1-2 tsp lime juice
- liquid smoke optional, for extra smokiness, a dash
Assembly
- hard taco shell I used gluten-free blue corn tortillas, or soft taco shell
- lettuce finely chopped, or cabbage
- salsa I used pico de gallo, of choice
- avocado
- jalapeno pepper
- cilantro
- lime juice
Instructions
- Soak the lentils for half an hour. Chop up the potatoes, get the ingredients ready. Drain the lentils, wash, and keep ready.
- In a deep pan, add oil and heat on medium heat. Add onion and cook until golden (5 to 6 mins).
- Add all the spices, herbs, salt, pepper, tomato paste/tomato, and mix well. Cook for a minute (2-3 minutes if using a tomato).
- Add the washed lentils and water. Mix, cover, and cook on low-medium heat for 15 minutes.
- Add the cubed sweet potato, Sriracha, mix, and cook covered for another 15-25 minutes until lentils and sweet potato are tender and all liquid is absorbed.
- Add lime juice, taste, and adjust for salt and spice. Add a dash of liquid smoke for extra smokiness.
- Warm the taco shells, then load them with the warm lentil mixture, lettuce/cabbage, fresh salsa, avocado, jalapeno, cilantro, and lime juice. Serve immediately.
Notes
- If using canned/pre-cooked lentils or black beans: Add cubed Sweet potato and 1/4 cup water to the onion, spices, tomato mixture(step 3). Mix, cover and cook for 15 minutes at medium heat. Add drained lentils/beans and salt(depends on if the lentils are salted or not), mix and cook covered until sweet potato cubes are tender.
- If using canned/pre-cooked lentils or black beans: Add cubed Sweet potato and 1/4 cup water to the onion, spices, tomato mixture(step 3). Mix, cover and cook for 15 minutes at medium heat. Add drained lentils/beans and salt(depends on if the lentils are salted or not), mix and cook covered until sweet potato cubes are tender.
- Serve the lentils as a stew, on a salad, top a pizza, or make a sloppy sandwich.
- Serve the lentils as a stew, on a salad, top a pizza, or make a sloppy sandwich.
- Use seasonal squash or other veggies instead of sweet potato.
- Use seasonal squash or other veggies instead of sweet potato.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Sodium
412mg
(17%)
Potassium
408mg
(9%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
2640IU
(53%)
Vitamin C
5.6mg
(6%)
Calcium
37mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 412mg | 17% |
| Potassium | 408mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 2640IU | 53% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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