Mushroom Tacos

12 minutes

4 servings

Let’s “taco” ‘bout lentils! They’re high in protein, fibre, and nutrients but low in calories, so they fill you up without overeating. Paired with earthy mushrooms and zesty spice, this combo puts a yummy spin on taco night.

Ingredients

  • 2 tbsp oil
  • 6 cups sliced mushrooms, about 2 pkgs (8 oz/227 g each)
  • 1 tbsp Carne Asada Marinade Mix or Taco Seasoning (Jar)
  • 1 can (19 oz/540 ml) lentils, drained and rinsed
  • 1 cup fresh or canned pineapple chunks
  • 8 corn or flour tortillas
  • 1 cup prepared Guacamole
  • 2 ripe avocados
  • 3 tbsp Guacamole Dip Mix
  • lime juice, optional
  • 1⁄2 cup crumbled feta

Preparation

  • Heat oil in Wok over medium-high heat. Add mushrooms and marinade mix; stir-fry until mushrooms are softened, about 5 min.
  • Add lentils to wok; stir often until warmed through, about 2 min.
  • Meanwhile, dice pineapple into small pieces.
  • Warm tortillas, if desired. Spread guacamole on each tortilla and top with mushroom and lentil filling, pineapple, and feta.

Nutritional Information

Per serving: Calories 470, Fat 20 g (Saturated 4.5 g, 0 0 g), Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 58 g (Fiber 19 g, Sugars 10 g), Protein 20 g.

Tips

If you have time, marinate sliced mushrooms in 1⁄4 cup orange juice, 2 tbsp mix, and 2 tbsp olive oil for 10 min or overnight.

Season large portobello mushrooms, then grill over medium-high heat until tender. Slice into thin strips.

Tips

If you have time, marinate sliced mushrooms in 1⁄4 cup orange juice, 2 tbsp mix, and 2 tbsp olive oil for 10 min or overnight.

Season large portobello mushrooms, then grill over medium-high heat until tender. Slice into thin strips.

Perfectly Balance Your Plate

This is a perfectly balanced plate.