Packed with hearty lentils, these tasty tacos are super satisfying. We've used dried green lentils rather than canned because they contain far less sodium and have a better texture.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Quick Pickled Radishes:
Sweet Potato Tacos:
Method
Quick Pickled Radishes: In bowl, stir together radishes, lime juice, salt and pepper. Let stand for 20 minutes. Stir in cilantro.Sweet Potato Tacos: Meanwhile, in saucepan of boiling water, cook lentils
until tender, 12 to 15 minutes; drain. (Make-ahead: Rinse under cold water; drain again. Store in airtight container for up to 24 hours.)
While lentils are cooking, in large nonstick skillet, heat oil over medium-high heat; cook sweet potato, onion and chili powder, stirring, until fragrant, about 2 minutes. Stir in 1 cup water; bring to boil. Reduce heat to medium; cook, stirring, until potatoes are softened, about 12 minutes.
Stir lentils and salt into sweet potato mixture; cook, stirring and adding water, 1 tbsp at a time, to reach desired consistency, about 1 minute. Stir in lime juice.
Spoon about 1/4 cup of the sweet potato mixture onto each tortilla. Top with radishes and avocado.
Tip from The Test Kitchen: This recipe can be made vegan, depending on the tortillas you use. Many corn tortillas are vegan; read the label to ensure you buy ones that are free of milk products and have been processed at a dairy-free facility.
Nutritional facts per serving: about
- Fibre 8 g
- Sodium 530 mg
- Sugars 7 g
- Protein 11 g
- Calories 377.0
- Total fat 11 g
- Potassium 584 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 60 g
%RDI
- Iron 31.0
- Folate 88.0
- Calcium 6.0
- Vitamin A 88.0
- Vitamin C 23.0
