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Ingredients
US|METRIC
6 SERVINGS
- 1 cup dried lentils
- 3 1/2 cups water
- 1/2 cup salsa verde
- 1 cup enchilada sauce (store bought or homemade)
- 2 tsp. hot sauce (your favorite, Valentina rocks my world)
- 2 tsp. adobo sauce (from a can of chipotle peppers)
- taco seasoning (blend - recipe below)
- 6 taco shells (crunchy, toasted)
- 3/4 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- romaine (shredded, or spring mix lettuce)
- sharp cheddar cheese (grated)
- greek yogurt (or sour cream, skip for vegan)
- salsa
- chopped tomatoes
- pickled jalapeños (or fresh)
- sliced olives
- fresh cilantro
- pico de gallo
- guacamole
- 1/2 cup mayo (quality)
- 1/3 cup plain greek yogurt
- 2 tsp. fresh lemon juice
- 1 chipotle pepper (small)
- 1 tsp. adobo sauce (chipotle)
- 1/4 tsp. cajun seasoning mix (or to taste)
- 1/4 tsp. cayenne pepper
- 1 pinch salt
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1660mg69% |
| Potassium620mg18% |
| Protein13g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber13g52% |
| Sugars10g |
| Vitamin A35% |
| Vitamin C20% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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