Cheesy Chili Sin Carne Tacos with Avocado Dip

Name: Cheesy Chili Sin Carne Tacos with Avocado Dip on hard-shell tacos with sour cream & salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 pack Lentils; 8 piece Taco shells; 200 g Passata; 1 piece Red onion; 1 sachet(s) Mexican-style spices; 50 g Organic sour cream; 80 g Avocado dip; 1 piece Green Romano pepper; 1 piece Tomato; 50 g Grated cheddar; 2 teaspoon White wine vinegar; ½ piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; to taste Extra virgin olive oil; to taste Salt and pepper

on hard-shell tacos with sour cream & salsa

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Recipe Developer Sarah: "I love vegetarian food! I like to cook it in such a way that you don't miss the meat, so I chose lentils as a replacement for minced meat in this recipe. The Mexican spices add spice to the dish and the two types of dips complete it."

Tags:

Veggie

•Extra Veggies

Allergens:

Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ pack

Lentils

4 piece

Taco shells

100 g

Passata

½ piece

Red onion

½ sachet(s)

Mexican-style spices

25 g

Organic sour cream

40 g

Avocado dip

½ piece

Green Romano pepper

½ piece

Tomato

25 g

Grated cheddar

Not included in your delivery

1 teaspoon

White wine vinegar

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3089 kJ

Calories738 kcal

Fat39.8 g

Saturated Fat15.1 g

Carbohydrate68.2 g

Sugar13.9 g

Dietary Fiber13.9 g

Protein18 g

Cholesterol15 mg

Salt3.3 g

Trans Fat0.1 g

Potassium159.3 mg

Calcium45.8 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Casserole

•Bowl

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C.
Dice the Romano pepper and chop the onion.
Drain and rinse the lentils.
Heat the olive oil in a deep frying pan over medium-high heat. Fry two thirds of the onion with half of the Romano pepper for 2 - 3 minutes (see Tip).

Tip: the rest of the onion is served raw, but if preferred you can also fry it here instead.

Add the Mexican spices* and the lentils, then fry for 3 - 4 minutes over high heat.
Deglaze with the passata and crumble in the stock cube (see pantry for amount).
Allow to simmer gently until serving, adding a splash of water as necessary if the chili becomes too thick.

*Take care, this ingredient is spicy! Use as preferred.

Dice the tomato and transfer to a bowl, along with the white wine vinegar
Add the rest of the onion and Romano pepper, then mix well to combine.
Add extra virgin olive oil as preferred, then season to taste with salt and pepper.
Transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 4 - 5 minutes.

Serve the chili sin carne, salsa, avocado dip, cheese and sour cream in separate bowls.
Serve the taco shells on plates and allow everyone to assemble their own tacos.