Baked Lentil Zucchini Tacos with Avocado Crema
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (1)

Baked Lentil Zucchini Tacos with Avocado Crema

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 30%
CARBS 56G60% OF CAL
7G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 11G25% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked lentil and zucchini tacos with creamy avocado crema. Packed with vegetables and naturally vegan and gluten-free.

mainmexicantacobeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 tablespoons oil (divided (I use extra virgin olive oil))
  • 1 onion (finely chopped)
  • 1 bell pepper (cored and finely chopped)
  • 1 small zucchini (finely chopped)
  • 3 garlic cloves (minced)
  • 1 15-ounce can lentils (drained and rinsed)
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder (make sure it is your preferred spice level )
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 12 tortillas (wheat or almond flour both work)
  • 1 cup shredded dairy-free cheese (optional; I like Daiya's cheddar shreds)
  • 1 large avocado (pitted)
  • ½ cup dairy-free plain Greek yogurt (or regular DF yogurt)
  • ¼ cup lime juice (about 2 limes)
  • 2-3 tablespoons lemon juice (about 1 lemon)
  • ½ cup fresh cilantro
  • salt to taste (about ¼-½ teaspoon)
PREP
30M
SODIUM
337MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.