Baked Chipotle Lentil and Shrimp Taquitos
with Avocado Crema and Tomato Salsa
These baked lentil taquitos are packed with veggie and shrimp filling and flavours. Topped off with a limey guacamole and juicy tomatoes, these will quell all cravings!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Lentils, canned
(May contain traces of: Wheat)
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
113 g
Baby Tomatoes
1 unit(s)
Lime
3 tbsp
Guacamole
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Sesame, Soy, Oats, Rye, Triticale)
1 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Crustaceans)
2 unit(s)
Green Onion
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice green onions.
- Halve tomatoes.
- Zest, then juice lime into a medium bowl.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Using a strainer, drain and rinse lentils.
- 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 shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add chipotle sauce and half the onions. Cook, stirring often, until warmed through, 1-2 min.
- Remove from heat.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min.
- Divide shrimp-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 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.)
- Add tomatoes, remaining green onions and 1 tsp (2 tsp) oil to the medium 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.
- Divide taquitos between plates.
- Dollop over avocado crema and salsa.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 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 shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Add chipotle sauce and half the onions. Cook, stirring often, until warmed through, 1-2 min. Fill tortillas as indicated in the recipe.
Répartir la garniture de crevettes dans les tortillas.
