Ingredients
Scale
For the filling
- 1 cup beluga or brown lentils
- 1/2 cup quinoa, rinsed
- 1 cup shiitake or button mushrooms, diced
- 4 cups low sodium chicken or vegetable stock
- 1/4 cup taco seasoning (store bought or I used this recipe)
- 1/2 medium yellow onion, diced
- 2 cloves of garlic, minced
- salt and pepper to taste
For Serving
- 1 head butter lettuce (often found as a living head in a plastic clamshell box near the iceberg lettuce)
- 1 cup broccoli coleslaw mix (a pre-packaged blend of shredded broccoli, cabbage, and carrots found with the bagged salad)
- 1/2 cup sour cream
- 1/2 cup guacamole (or some plain avocado + a dash of salt and garlic powder)
- shredded cheese
Instructions
- Combine all the filling ingredients in a small slow cooker.
- Cover and cook on low until the lentils and quinoa are soft and ready to eat, about 3 hours.
- Mix the guacamole and sour cream together in a blender and blend until smooth.
- Assemble lettuce cups with some filling mixture, broccoli coleslaw mix, and shredded cheese.
- Pour the sour cream guacamole sauce into a small zip top bag and cut off a small corner.
- Squirt over the top of your tacos in the desired amount.
- Serve immediately.
Notes
- Serving Alternatives: Can be served as nachos, in taco shells, or in burritos.
- Gluten-free: This is gluten-free, but check your spice mix.
- Vegetarian: Use vegetable broth.
- Vegan: Use vegetable broth. Leave out the cheese and sour cream, and check your spice mix.
Nutrition
- Serving Size: 8