Baked Chipotle Lentil Taquitos

Name: Baked Chipotle Lentil Taquitos with Crema and Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Lentils, canned; 4 tbsp Chipotle Sauce; ¼ cup Cheddar Cheese, shredded; 113 g Baby Tomatoes; 1 unit(s) Lime; 6 unit(s) Flour Tortillas; 1 unit(s) Sour Cream; 1 tbsp Garlic Puree; 2 unit(s) Green Onion; 113 g Corn Kernels; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Crema and Tomato Salsa

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These baked lentil taquitos are packed with veggie filling and flavours. Topped off with a limey guacamole and juicy tomatoes, these will quell all cravings!

Tags:

Veggie

Allergens:

Egg

•Milk

•Senf

•Soja

•Schwefeldioxide und Sulfite

•Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Lentils, canned

4 tbsp

Chipotle Sauce

¼ cup

Cheddar Cheese, shredded

113 g

Baby Tomatoes

1 unit(s)

Lime

6 unit(s)

Flour Tortillas

1 unit(s)

Sour Cream

1 tbsp

Garlic Puree

2 unit(s)

Green Onion

113 g

Corn Kernels

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories770 kcal

Fat27 g

Saturated Fat8 g

Carbohydrate109 g

Sugar21 g

Dietary Fiber13 g

Protein28 g

Cholesterol25 mg

Sodium1460 mg

Trans Fat0.3 g

Potassium1200 mg

Calcium350 mg

Iron7.5 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.

Utensils

•Strainer

•Zester

•Medium Bowl

•Large Non-Stick Pan

•Measuring Spoons

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Using a strainer, drain and rinse lentils.
Thinly slice green onions.
Halve tomatoes.
Zest lime, then juice it into a medium bowl.

Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then lentils, corn and garlic puree. Cook for 3-4 min, stirring often, until lentils are warmed through and garlic is fragrant. Season with salt and pepper.
Add chipotle sauce and half the green onions. Cook for 1-2 min, stirring often, until warmed through.
Remove from heat.

Wrap tortillas in paper towels.
Microwave until tortillas are warm and flexible, 1 min.
Divide lentil filling between tortillas, then sprinkle over cheese. 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 for 7-8 min, until light brown or crispy. (NOTE: For 4 servings, use 2 parchment-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)

To the bowl with lime juice, add tomatoes, remaining green onions and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine. Set aside.
In a small bowl, add lime zest and sour cream, then stir to combine. Season with salt and pepper.