Lentil and cauliflower tacos
A great meat free taco, filled to the brim with cauliflower rice, lentils and cheese in a tomato sauce.
SERVES: 4 | PREP & COOK: 30 min
Ingredients
1 onion, diced
6 garlic cloves, peeled and finely diced
1 sachet of taco seasoning
1x tinned lentils
200g cauliflower rice (frozen or fresh)
200g chopped tomatoes
50ml water
1 tbsp tomato puree
6 Tortillas, cut in half
Cheese cut into thin slices (about 50g)
To serve (optional, grated cheese, salad, sour cream, wedges, tomatoes chopped or salsa)
Method
Preheat the oven to 200°c and cover a large baking sheet with greaseproof paper.
In a large pan add a splash of olive oil along with the onion and cook for 5 minutes pver a medium to high heat or until translucent. Add the garlic and cook for a further minute.
Add the lentils, cauliflower, water, taco seasoning and tomato puree. Stir together and cook for 5 minutes (or 10 if using frozen cauliflower). Turn off the heat and leave to rest for 5 minutes (this helps to thicken the mixture)
On one half of the tortillas, lay a couple of slices of cheese on the bottom, top with the lentil mixture, fold the tortilla over and gently press down. Repeat the process until you’ve used up all the tortillas.
Place in the oven to cook for 10 minutes. Remove and serve with your toppings.