Name: Lentil and mushroom taco wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup dry lentils; 3/4 cup vegetable broth; 2 flour protein tortillas; 3 oz cremini mushrooms, finely chopped; 1 tsp olive oil; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp taco seasoning; 1/4 tsp salt; 1 tsp lime juice; 1/4 cup fresh cilantro, chopped; 1 1/2 tbsp water; 1/3 cup plain nonfat Greek yogurt

Instructions

Prep 20 min · Cook 20 min

In a small saucepan, combine the dry lentils and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 to 25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid.
While the lentils simmer, heat a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 4 minutes until their liquid has evaporated and they begin to brown.
Add the olive oil and onion to the skillet. Cook for 4 minutes, stirring often, until the onion is softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the cooked lentils, taco seasoning, salt, and water to the skillet. Cook for 5 minutes, stirring often and mashing some of the lentils with the back of a spoon to create a mince texture, until the liquid is absorbed.
Stir the lime juice into the lentil mixture and remove from the heat. Taste and add another squeeze of lime if needed. Warm the tortillas in a clean skillet or the microwave for 30 seconds until pliable.
Divide the lentil and mushroom mince between the warm tortillas. Top each with a generous dollop of Greek yogurt and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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