Lentil and Zucchini Tacos with a Chipotle Cream Sauce Recipe

Name: Lentil and Zucchini Tacos with a Chipotle Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container (6 Oz Size) Plain Greek Yogurt; 2 whole Chipotle Peppers In Their Adobo Sauce; 1/2 cups Chopped Fresh Cilantro; 1 whole Lime, Juiced; 1 cup Dry Green Lentils; 4 cups Arugula; 2 Tablespoons Extra Virgin Olive Oil; 2 cloves Garlic, Minced; 2 cups Diced Zucchini; 1 pinch Coarse Salt And Freshly Ground Pepper; 16 whole White Corn Tortillas; Optional Garnishes: Lime Wedges, Chopped Cilantro

Servings: persons

1 container (6 Oz Size) Plain Greek Yogurt
2 whole Chipotle Peppers In Their Adobo Sauce
1/2 cups Chopped Fresh Cilantro
1 whole Lime, Juiced
1 cup Dry Green Lentils
4 cups Arugula
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic, Minced
2 cups Diced Zucchini
1 pinch Coarse Salt And Freshly Ground Pepper
16 whole White Corn Tortillas
Optional Garnishes: Lime Wedges, Chopped Cilantro

1
In a food processor, combine the yogurt, chipotle peppers, the adobo sauce that was coating the peppers, cilantro and lime juice.
2
Blitz until smooth.
3
Set aside.
4
Bring a pot of salted water (use the amount of water specified on the package, or enough to cover the lentils by an inch or two) to a boil.
5
Add the lentils and cook until tender, but not broken, roughly 25 minutes.
6
Test at the 20-minute mark.
7
Drain the water if there is any left.
8
Add the arugula to the lentils and stir to wilt.
9
Cover and keep warm.
10
In the meantime, heat the olive oil in a saute pan over medium high.
11
Add the garlic and let it bloom 15 seconds.
12
Add the zucchini and a pinch of salt and pepper.
13
Saute until it starts to brown on all sides, about 7 minutes.
14
Remove zucchini from pan and set aside for a hot second.
15
Back in the pan, with the heat on medium, add the corn tortillas a few at a time and heat them until they slightly char on both sides.
16
Layer two corn tortillas at a time.
17
Spoon the lentil/arugula mixture on the bottom, followed by the sauteed zucchini.
18
Drizzle with the chipotle cream sauce.
19
Serve tacos with more cilantro and lime slices on hand!
20
Fo da real.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 container (6 Oz Size) Plain Greek Yogurt, 2 whole Chipotle Peppers In Their Adobo Sauce, 1/2 cups Chopped Fresh Cilantro, 1 whole Lime, Juiced, and more.

Yes, Lentil and Zucchini Tacos with a Chipotle Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil and Zucchini Tacos with a Chipotle Cream Sauce

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