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Lentil Tacos with Guacamole

ZUM REZEPT SPRINGEN

Lentils become a savory taco filling with tomato sauce, chili powder and Yondu. Fresh salsa and guacamole add color and contrast.

VORBEREITUNGSZEIT 15 Min.
ZUBEREITUNGSZEIT 5 Min.
PORTIONEN 4
SCHÄRFEGRAD

ZUTATEN

Lentil filling:

  • 1 can lentils (15 oz per can), drained
  • 1 can tomato sauce (8 oz per can)
  • 1 Tbsp chili powder
  • 1 Tbsp Yondu

Salsa:

  • 1/2 tomato, diced
  • 1/8 red onion, finely chopped
  • 1/2 lime, juiced
  • 1 tsp Yondu
  • 1 Tbsp cilantro, chopped

Guacamole:

  • 1 avocado
  • 1/8 red onion, finely chopped
  • 1/2 lime, juiced
  • 2 tsp Yondu

To serve:

  • 8 corn tortillas
  • Extra cilantro, for garnish (optional)

ZUTATEN

Lentil filling:

  • 1 can lentils (15 oz per can), drained
  • 1 can tomato sauce (8 oz per can)
  • 1 Tbsp chili powder
  • 1 Tbsp Yondu

Salsa:

  • 1/2 tomato, diced
  • 1/8 red onion, finely chopped
  • 1/2 lime, juiced
  • 1 tsp Yondu
  • 1 Tbsp cilantro, chopped

Guacamole:

  • 1 avocado
  • 1/8 red onion, finely chopped
  • 1/2 lime, juiced
  • 2 tsp Yondu

To serve:

  • 8 corn tortillas
  • Extra cilantro, for garnish (optional)

ZUBEREITUNG

  1. Combine the lentils, tomato sauce, chili powder and the filling portion of Yondu in a skillet. Heat for about 2 minutes, then lightly mash the lentils.
  2. For the salsa, mix the diced tomato, salsa portion of red onion, lime juice, Yondu and chopped cilantro.
  3. For the guacamole, mash the avocado with the remaining red onion, lime juice and Yondu.
  4. Warm the tortillas. Fill with the lentils, salsa and guacamole and garnish with extra cilantro if desired.

ZUBEREITUNG
  1. Combine the lentils, tomato sauce, chili powder and the filling portion of Yondu in a skillet. Heat for about 2 minutes, then lightly mash the lentils.
  2. For the salsa, mix the diced tomato, salsa portion of red onion, lime juice, Yondu and chopped cilantro.
  3. For the guacamole, mash the avocado with the remaining red onion, lime juice and Yondu.
  4. Warm the tortillas. Fill with the lentils, salsa and guacamole and garnish with extra cilantro if desired.

ÄHNLICHES PRODUKT

Sempio Yondu organic plant-based umami sauce for US market

Yondu Bio
Pflanzliche Umami-Sauce

ÄHNLICHE REZEPTE

Caprese salad with fresh cherry tomatoes, mozzarella balls, basil leaves, balsamic glaze, and Yondu Vegetable Umami

Caprese-Tomatensalat

Caprese salad with fresh cherry tomatoes, mozzarella balls, basil leaves, balsamic glaze, and Yondu Vegetable Umami

Sempio Logo

Lentil Tacos with Guacamole

VORBEREITUNGSZEIT 15 Min.
ZUBEREITUNGSZEIT 5 Min.
PORTIONEN 4
SCHÄRFEGRAD

ZUTATEN

Lentil filling:

  • 1 can lentils (15 oz per can), drained
  • 1 can tomato sauce (8 oz per can)
  • 1 Tbsp chili powder
  • 1 Tbsp Yondu

Salsa:

  • 1/2 tomato, diced
  • 1/8 red onion, finely chopped
  • 1/2 lime, juiced
  • 1 tsp Yondu
  • 1 Tbsp cilantro, chopped

Guacamole:

  • 1 avocado
  • 1/8 red onion, finely chopped
  • 1/2 lime, juiced
  • 2 tsp Yondu

To serve:

  • 8 corn tortillas
  • Extra cilantro, for garnish (optional)

ZUBEREITUNG

  1. Combine the lentils, tomato sauce, chili powder and the filling portion of Yondu in a skillet. Heat for about 2 minutes, then lightly mash the lentils.
  2. For the salsa, mix the diced tomato, salsa portion of red onion, lime juice, Yondu and chopped cilantro.
  3. For the guacamole, mash the avocado with the remaining red onion, lime juice and Yondu.
  4. Warm the tortillas. Fill with the lentils, salsa and guacamole and garnish with extra cilantro if desired.