A delightful twist on classic tacos, combining lentils and fresh vegetables for a healthy and tasty meal.
Heat the oil in a large pan over medium heat.
Ensure the oil is hot enough before adding the vegetables to prevent sticking.
Add the shredded carrots, zucchini, and chopped onions to the pan, then sprinkle with garlic powder.
Stir frequently to cook the vegetables evenly and prevent burning.
Reduce the heat and let the vegetables sweat for about 5 minutes, stirring occasionally.
Cover the pan with a lid to retain moisture and enhance the sweating process.
Add the cooked lentils, sliced mushrooms, and fajita seasoning to the pan. Stir and cook over medium heat for another 5 minutes.
Taste and adjust the seasoning as needed for a balanced flavor.
Place the taco shells on a baking tray and warm them in the oven according to the package instructions.
Warming the shells enhances their texture and flavor.
Stir the refried beans into the vegetable and lentil mixture until combined and heated through.
Mix thoroughly to ensure the beans are evenly distributed.
Spoon the lentil and bean mixture into the warmed taco shells.
Fill the shells generously but avoid overstuffing to prevent spillage.
Top with shredded cheese, sour cream, and salsa. Serve immediately and enjoy.
Serve with lime wedges for an extra burst of flavor.
Nutze unsere App für das beste Erlebnis
