Butternut Lentil Tacos – CE
Avocado, Tomato
  • Clean Eating
  • meatless
Butternut Lentil Tacos – CE
Avocado, Tomato
  • Clean Eating
  • meatless
Servings:

Ingredients

Prep
  • 2 lb frozen butternut squash thawed
  • 1 1/2 T extra-virgin olive oil
  • 1 t cinnamon
  • salt and pepper to taste
  • 30 oz lentils canned
  • 2 t cumin
  • 1/2 t chili powder
  • 1 t minced garlic
On Cooking Day
  • 1 pkg whole wheat or corn tortillas
  • 1 C shredded cheddar cheese
  • 1/4 C sour cream optional
  • 3 T fresh cilantro optional
  • 2 avocados
  • 2 tomatoes

Instructions

To Assemble
  1. Drain any water off of thawed butternut squash and add to zipper bag. Add next three ingredients and toss to coat.
  2. Drain and rinse lentils and add to a second zipper bag. Add next three ingredients to the lentils bag and toss to coat.
To Cook
  1. Roast butternut squash on a baking sheet at 400 for 20-30 minutes or until tender. Warm lentils in a medium sauce sauce pan. Toss warmed lentils with roasted squash.
  2. Spoon squash mixture into warmed tortillas. Top with cheese, sour cream, and cilantro if desired. Slice avocado and tomato, season with salt & pepper to taste and serve.

Ingredients

Prep
  • 2 lb frozen butternut squash thawed
  • 1 1/2 T extra-virgin olive oil
  • 1 t cinnamon
  • salt and pepper to taste
  • 30 oz lentils canned
  • 2 t cumin
  • 1/2 t chili powder
  • 1 t minced garlic
On Cooking Day
  • 1 pkg whole wheat or corn tortillas
  • 1 C shredded cheddar cheese
  • 1/4 C sour cream optional
  • 3 T fresh cilantro optional
  • 2 avocados
  • 2 tomatoes

Instructions

To Assemble
  1. Drain any water off of thawed butternut squash and add to zipper bag. Add next three ingredients and toss to coat.
  2. Drain and rinse lentils and add to a second zipper bag. Add next three ingredients to the lentils bag and toss to coat.
To Cook
  1. Roast butternut squash on a baking sheet at 400 for 20-30 minutes or until tender. Warm lentils in a medium sauce sauce pan. Toss warmed lentils with roasted squash.
  2. Spoon squash mixture into warmed tortillas. Top with cheese, sour cream, and cilantro if desired. Slice avocado and tomato, season with salt & pepper to taste and serve.
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