LENTIL & MUSHROOM TACOS WITH MANGO SALSA
Ingredients
Mango Salsa
- 1 tbsp olive oil
- 2 cups mango diced
- 1/2 cup cilantro chopped
- 1/2 cup onion diced (red onion works best)
- 1 jalapeño seeded and diced (optional)
- 1 tsp salt to taste
- 1 1/2 tbsp lime juice fresh
- 2 tsp sugar optional depending on sweetness of the mango
Lentil Mushroom 'Meat'
- 1 tbsp olive oil
- 1/2 cup onion diced (I used yellow onion)
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp cayenne optional
- 1 1/2 cups mushroom diced
- 1 cup dried lentils red or brown
- 2 cups veggie broth low sodium
- 1 bay leaf
- 1 tsp salt to taste
- pepper to taste
- 8 taco shells hard or soft
Instructions
Mango Salsa
- Toss all ingredients together until well combined.
Lentil Mushroom 'Meat'
- Heat the oil in a large pan over medium heat. Once heated, add the diced onion and a sprinkle of salt. Sauté until soft & translucent, about 3-5 minutes.
- Add the mushrooms and sauté until mushrooms release some liquid, about 2-3 minutes.
- Now add minced garlic, tomato paste & spices. Cook until mushrooms are tender & lightly browned, About 2-3 minutes
- Add lentils, vegetable broth, bay leaf, salt & pepper. Bring to a boil, then reduce to a simmer. Cover and let mixture cook for about 20-25 minutes, until lentils are tender.
- Uncover and cook for another 5-10 minutes, or until liquid cooks down & mixture is thickened. Remove bay leaf.
- Now the fun part -spoon the filling into your taco shell and dress up to your liking. Enjoy!
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