Lentil, Spinach and Potato Tacos

Source: Modified from a recipe by Everyday Chef, Alex Caspero, at Fruits & Veggies--More Matters

Serving size: 1 taco

Servings per recipe: 8

This is a new vegetarian spin on tacos that offers a lot of protein and fiber!

View Nutrition Facts

Ingredients

2 tablespoons of olive oil

2 cups chopped potatoes

1/4 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 cup cooked lentils

4 cups spinach leaves

Chipotle Sauce

--1/2 cup non-fat Greek Yogurt

--2 tablespoons fresh lime juice

--1 clove garlic

--1 chipotle pepper in adobo sauce

--1/2 teaspoon ground cumin

--Pinch of salt and pepper

8 tortillas

3 Tablespoons chopped cilantro, optional


Materials

Large skillet, cutting board and sharp knife, stirring spoon, mixing bowls, measuring spoons, measuring cups, blender

Instructions

  1. Heat 2 tablespoons of oil in a large skillet over medium heat.
  2. Add in the potatoes, salt, cumin and paprika and cook for 10 minutes, stirring often, until golden brown and crispy.
  3. Add in the cooked lentils and spinach and cook until spinach wilts, about 2-3 minutes. Season to taste, if needed.
  4. Place the Greek yogurt, lime juice,garlic, chipotle pepper and cumin, in a food processor or blender and puree until creamy and smooth. Season to taste, if needed, with salt and pepper.
  5. Divide the filling among the tortilla shells and top with chipotle sauce. Sprinkle with chopped cilantro, if desired.

Notes

For more spice, add additional chipotle peppers. Canned chipotle peppers in adobo sauce are found in the Mexican foods section of most grocery stores.

More About Spinach

How to Select

Choose fresh, crisp, green bunches with no evidence of insect damage.

How to Store

Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.

How to Prepare

Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.