Vegetarian Bean And Lentil Tacos Recipes

VEGETARIAN BEAN TACOS

Vegetarian Bean Tacos image

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. -Amanda Petrucelli, Plymouth, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Steps:

In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 774mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 16g fiber), Protein 17g protein.

TASTY LENTIL TACOS

Tasty Lentil Tacos image

When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. -Michelle Thomas, Bangor, Maine

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream

Steps:

In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

Nutrition Facts : Calories 365 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 777mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

VEGETARIAN BEAN AND LENTIL TACOS

Vegetarian Bean and Lentil Tacos image

I am really trying to eat less meat these days. I was looking for something quick to make but without bouncing back to cooking meat. I looked around at what I had in my cupboards and fridge and came up with these. We enjoyed the way they turned out and will for sure have them again. I suspect this would make a nice tortilla filling too.

Provided by Sarah_Jayne

Categories Lunch/Snacks

Time 20m

Yield 8 tacos

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 cup carrot, shredded
1 cup zucchini, shredded
1 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 cup mushroom, finely sliced
1 (14 ounce) can cooked lentils, drained
2 1/2 teaspoons fajita seasoning mix
1 (15 ounce) can fat-free refried beans
8 taco shells
1/2 cup reduced-fat cheddar cheese, shredded
reduced-fat sour cream (optional)
salsa (optional)
guacamole (optional)
jalapeno (optional)

Steps:

Heat oil in a large pan over a medium heat.
Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.

Nutrition Facts : Calories 148.2, Fat 4.4, SaturatedFat 0.6, Sodium 61.7, Carbohydrate 22.5, Fiber 5.8, Sugar 2.8, Protein 6.1

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