The Everyday Chef: Lentil, Potato & Spinach Tacos
Alex Caspero, MA, RD, CLT
Everyday Chef, Fruits & Veggies—More Matters
Lentil, Potato & Spinach Tacos Recipe
Makes 8 Tacos
1 tablespoon olive oil
2 cups chopped potatoes
1/4 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon smoked paprika
1 cup cooked lentils
4 cups spinach leaves
½ cup non-fat Greek yogurt
2 tablespoons fresh lime juice
1 chipotle pepper in adobo sauce
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper (or less, if desired)
Pinch of salt/pepper
Heat 1 tablespoon oil in a large skillet over medium heat. Add in the potatoes, salt, cumin and paprika and cook for 10 minutes, stirring often, until golden brown and crispy. Add in the cooked lentils and spinach and cook until spinach wilts, about 2-3 minutes. Season to taste, if needed.
Place the Greek yogurt, lime juice, pepper, cumin and cayenne in a food processor or blender and purée until creamy and smooth. Season to taste, if needed, with salt and pepper.
Divide the filling among the tortilla shells and top with chipotle sauce.
Per taco: 137 calories, 2.7g fat, 0mg cholesterol, 24.3g carbohydrates, 6g fiber, 2g sugar, 5.3g protein
Photo Credit: Alex Caspero