Spicy Lentil Meatball Tacos with Lime Pepita Cream

Forget black beans, these vegetarian tacos feature protein-packed lentil meatballs.
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Spicy Lentil Meatball Tacos with Lime Pepita Cream image

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  • Duration
  • Cook Time
  • Prep Time
  • 4 (plus leftovers)Servings

Ingredients

  • 1 cup unsalted pepitas
  • 5 tbsp fresh lime juice (about 3 limes)
  • 1/4 tsp coarse sea salt
  • 1 1/2 cups lentils, rinsed
  • 2 1/2 cups vegetable broth
  • 1 bay leaf
  • 2 tsp olive oil spread
  • 1/2 cup finely chopped carrot
  • 1 3/4 cups finely chopped yellow onion, divided
  • 2 cloves garlic, minced
  • 2 eggs
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup chopped fresh cilantro leaves, divided
  • 1 tbsp chile powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 8 6-inch corn tortillas
  • 1/2 cup chopped avocado
  • 1/4 cup chopped tomatoes

Preparation

  1. In a bowl, soak pepitas in water for 3 hours; drain. In a blender, combine pepitas, 1 cup water, lime juice and salt. Blend until mixture is the consistency of cream.
  2. Preheat oven to 400°F. In a medium saucepan, bring lentils, broth and bay leaf to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain and transfer to a large bowl; discard bay leaf.
  3. In a medium skillet on medium-high, heat oil spread. Add carrot and 1 1/2 cups onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add to bowl with lentils. To bowl, add eggs, oats, 1/4 cup cilantro, chile powder, ground cumin and cayenne. Stir until well combined.
  4. Line a large baking sheet with parchment paper. Using wet hands, shape mixture into 2-inch balls, making 18 balls total. Place on baking sheet. Bake for 18 to 20 minutes.
  5. Slice 12 lentil balls in half (reserve remaining 6 for use in Meal Plan). Place 3 lentil ball halves on each of 8 tortillas. Top each taco with 1 1/2 tbsp pepita cream. Divide avocado, tomato and remaining 1/4 cup each onion and cilantro over tacos.

Nutrition Information

  • Serving Size: 2 tacos, 3 T cream
  • Calories: 508
  • Carbohydrate Content: 64 g
  • Cholesterol Content: 62 mg
  • Fat Content: 20 g
  • Fiber Content: 18 g
  • Protein Content: 23 g
  • Saturated Fat Content: 4.5 g
  • Sodium Content: 267 mg
  • Sugar Content: 7 g
  • Polyunsaturated Fat Content: 5 g