Baked Chipotle Lentil Taquitos
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Baked Chipotle Lentil Taquitos

Baked Chipotle Lentil Taquitos

with Avocado Crema and Tomato Salsa

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
Spicy
Allergens:
Mustard
Soy
Egg
Milk
Sulphites
Wheat

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

(May contain Triticale, Wheat)

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

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 Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

2 unit(s)

Green Onion

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber13 g
Protein23 g
Cholesterol25 mg
Sodium1650 mg
Trans Fat0.2 g
Potassium1750 mg
Calcium350 mg
Iron9 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

Instructions

1
  • Using a strainer, drain and rinse lentils.
  • Thinly slice green onions.
  • Halve tomatoes.
  • Zest, then juice lime into a medium bowl.
2
  • Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then the 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 onions. Cook, stirring often, until warmed through, 1-2 min.
  • Remove from heat.
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.
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.) 
5
  • 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.
6
  • Divide taquitos between plates.
  • Dollop over avocado crema and salsa. 
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