This recipe is a great rest day meal when calorie requirements are lower. It also contains a good quantity of each macronutrient, as well as being high in fiber.
Health Benefits
Fiber can help keep your gut healthy, as well as lower your risk of diseases such as diabetes and heart disease.
Expert Tips
Serve with some creme fraiche or vegan cheese on top.
Equipment
Skillet
Microwave
Ingredients
1tbspExtra virgin olive oil
1Onion(diced)
2cloveGarlic(crushed)
1Red chilli(diced)
½Yellow bell pepper
½tspCumin(ground)
½tspSmoked paprika
400gBlack beans(1 tin of black bleans)
400gLentils(1 tin of green lentils)
50mlWater
1tbspNutritional yeast
2tbspTomato puree
1tspSalt
1handfulCoriander
½Lime(juice of ½ a lime)
4Taco shells
4tbspSalsa
5Cherry tomatoes
Guacamole:
1Avocado
½Lime (1 tbsp of lime juice)
1handfulCoriander
½Salt
½tspChilli flakes(optional)
¼Red onion(optional)
4
Instructions
Heat olive oil on a medium-sized skillet. Add the onions and fry until translucent. Add in the garlic, chilli and chopped bell pepper. Fry until soft before adding in the spices.
Next, add in the black beans and use a potato masher to crush them.
Stir in the lentils, water, nutritional yeast, tomato puree and coriander and mix well. Leave on low-medium heat while you prepare the guacamole.
Scoop the flesh of the avocado into a small bowl with the rest of the ingredients and mash until smooth using the back of a fork.
Heat the taco shells in the microwave for 20 seconds.
Remove the taco mixture from the heat and spoon into the shells. Next spoon over the guacamole, salsa and chopped tomatoes.