Ingredients:
1 cup (250 mL) black (beluga) lentils
1 avocado
Juice of 1/2 lime
1 cup (250 mL) diced mango
1 plum (Roma) tomato, seeded and diced
1/4 cup (60 mL) finely diced red onion
1/4 cup (60 mL) chopped cilantro
2 tsp (10 mL) minced chipotle chili pepper in adobo sauce
1/4 tsp (1 mL) salt
8 corn tortillas, warmed
2 cups (500 mL) baby spinach
1/4 cup (60 mL) roasted pumpkin seeds
Directions:
- In medium-sized saucepan, place lentils and 3 cups (750 mL) water. Bring to a boil; reduce heat and simmer, covered, until tender, about 20 minutes.
- To make guacamole, in bowl, place flesh of 1/2 avocado and lime juice and mash together. Finely chop remaining avocado. Add chopped avocado, mango, tomato, red onion, cilantro, chipotle chili pepper, and salt to bowl with mashed avocado and stir everything together.
- To serve, place spinach on tortillas and top with lentils, guacamole, and pumpkin seeds.
Serves: 4
Each serving contains: 486 calories; 22 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 70 g total carbohydrates (11 g sugars, 24 g fibre); 230 mg sodium
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