Lentil and Mushroom “Taco” Lettuce Wraps with Creamy Avocado Lime Sauce

I can’t get enough of these lettuce wraps! The recipe I made was supposed to feed four, but the two of us finished it off at once! I’ve been  low-carbing it lately–don’t ask why. For the recipe I used Boston Bib Lettuce, because they are so pretty, but you can use regular taco shells, tortillas, or iceburg lettuce. The “tacos” in this recipe are made out of lentils and cremini mushrooms, with red pepper and onion. It has a nice hearty feel to it without using the meatless crumbles which are mainly gluten and not very nutrient-rich. I used my own taco seasoning for this recipe!

DSC_0122The taco seasoning was made from:

  • 2 tbsp Paprika (smoked or sweet)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp  cumin powder

Use any combination of these ingredients and it tastes just like taco seasoning from a pouch, without all the preservatives and sodium.  I topped this with a creamy avocado lime sauce and a side of home-made pico de gallo. The pico was just onion, tomato, a little bit of jalapeño and cilantro, lime and salt.  Delicious! I’m definitely making more!

For the Tacos:

You Will Need

  • 1 cup cooked lentils. (soak cook the lentils beforehand in a little bit of vegetable broth, or  just water and salt)
  • 1 cup chopped cremini mushrooms
  • 1 small yellow onion, chopped
  • 2-3 cloves of garlic
  • 1/2 red bell pepper , chopped
  • A handful of sweet corn (I used well-rinsed canned in this recipe)
  • Paprika
  • Onion Powder
  • Garlic Powder
  • Cumin powder
  • Cumin Seeds
  • Cilantro
  • Optional: Half a jalapeno for spice

To Prepare

  1. In a saucepan,  heat up a few tbsps of olive oil and drop in 1-2 tsp of cumin seeds
  2. Allow them to sputter and add the garlic and onions and saute for a few minutes.
  3. Add the Bell pepper and  jalapeño and saute for a minute more.
  4. Add the spice mixture: 1 tbsp garlic powder,  2 tsp cumin powder, 2 tbsp paprika, 1 tbsp onion powder and salt as desired. Be careful not to let this burn. Stir quickly and add the next ingredients.
  5. Add the lentils and a half a cup of water and let it simmer.
  6. Add in a handful of sweet corn. Stir, adding water if needed.
  7. Let this simmer, adding water whenever necessary for about 10 minutes.
  8. Garnish with cilantro and serve! DSC_0135

For the Avocado Sauce:

You will need

  • 2 ripe avocados
  • Greek Yogurt
  • Lime
  • Cumin Powder
  • Chopped Cilantro
  • Salt n’ peppa

To Prepare

  1. In a bowl, mash 2 extremely ripe small avocados with 3-4 tbsp greek yogurt, the juice of half a lime
  2. Mix well, add a tsp of cumin powder, salt and pepper
  3. Add water or lime juice until you reach your desired consistency–creamy and delicious!
  4. Mix in finely chopped cilantro

Serve with pico de gallo and tacos. This makes an excellent dip too to munch on with tortilla chips!

DSC_0138

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