Mushroom Tacos

12 minutes
4 servings
$4.26/serving

Let’s “taco” ‘bout lentils! They’re high in protein, fibre, and nutrients but low in calories, so they fill you up without overeating. Paired with earthy mushrooms and zesty spice, this combo puts a yummy spin on taco night.

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Ingredients

2 tbsp oil

6 cups sliced mushrooms, about 2 pkgs (8 oz/227 g each)

1 tbspCarne Asada Marinade Mix orTaco Seasoning

1 can (19 oz/540 ml) lentils, drained and rinsed

1 cup fresh or canned pineapple chunks

8 corn or flour tortillas

1 cup preparedGuacamole

¹⁄₂ cup crumbled feta

Preparation

Heat oil in Wok over medium-high heat. Add mushrooms and marinade mix; stir-fry until mushrooms are softened, about 5 min.  
Add lentils to wok; stir often until warmed through, about 2 min.
Meanwhile, dice pineapple into small pieces. 
Warm tortillas, if desired. Spread guacamole on each tortilla and top with mushroom and lentil filling, pineapple, and feta.

Nutritional Information

Per serving: Calories 470, Fat 20 g (Saturated 4.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 58 g (Fibre 19 g, Sugars 10 g), Protein 20 g.