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Baked Chipotle Lentil Taquitos

Baked Chipotle Lentil Taquitos

with Avocado Crema and Tomato Salsa
4.0(671)
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Calories
: 
640 kcal
Protein
: 
16g protein
Difficulty
: 
Medium
Allergens:
  • Egg
  • Milk
  • Mustard
  • Soy
  • Sulphites
  • Wheat
  • Wheat
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Oats
  • Rye
  • Triticale
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Lentils, canned

(Contains: Wheat, May contain traces of allergens)

4 tbsp

Chipotle Sauce

(Contains: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Egg, Milk, Mustard, Soy)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

113 g

Baby Tomatoes

1 unit(s)

Lime

3 tbsp

Guacamole

6 unit(s)

Flour Tortillas

(Contains: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)

1 unit(s)

Sour Cream

(Contains: Milk)

1 tbsp

Garlic Puree

(Contains: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg, May contain traces of allergens)

2 unit(s)

Green Onion

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories640 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber8 g
Protein16 g
Cholesterol25 mg
Sodium1320 mg
Trans Fat0.2 g
Potassium1300 mg
Calcium300 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Zester
•Medium Bowl
•Large Non-Stick Pan
•Measuring Spoons
•Parchment Paper
•Silicone Brush
•Baking Sheet
•Small Bowl

Cooking Steps

PDF
Prep
1
  • Using a strainer, drain and rinse lentils.
  • Thinly slice green onions.
  • Halve tomatoes.
  • Zest lime, then juice it into a medium bowl.
Cook filling
2
  • Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then lentils and garlic puree. Cook, stirring often, until lentils are warmed through and garlic is fragrant, 3-4 min. Season with salt and pepper.
  • Add chipotle sauce and half the green onions. Cook, stirring often, until warmed through, 1-2 min.
  • Remove from heat.
Assemble taquitos
3
  • Wrap tortillas in paper towels.
  • Microwave until tortillas are warm and flexible, 1 min.
  • Divide lentil filling between tortillas, then sprinkle over feta. Roll filled tortillas tightly.
  • Place filled tortillas, seam-side down, on a parchment-lined baking sheet.
  • Brush with 2 tsp oil.
Bake taquitos
4
  • Bake taquitos in the middle of the oven until light brown, 7-8 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.) 
Make salad and crema
5
  • Add tomatoes, remaining green onions and 1 tsp (2 tsp) oil to the bowl with lime juice. Season with salt and pepper, then stir to combine. Set aside
  • In a small bowl, add lime zest, sour cream and guacamole, then stir to combine. Season with salt and pepper, then set aside.
Finish and serve
6
  • Divide taquitos between plates.
  • Dollop over avocado crema and salsa. 
Meal right image

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