Ingredients
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2 teaspoons canola oil
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1 cup zucchini, shredded
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1 cup onion, finely chopped
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1/2 teaspoon garlic powder
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1 (14 ounce) can cooked lentils, drained
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2 1/2 teaspoons fajita seasoning mix
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1 (15 ounce) can fat-free refried beans
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8 taco shells
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1/2 cup reduced-fat cheddar cheese, shredded
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reduced-fat sour cream
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salsa
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guacamole
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1 cup carrot, shredded
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1/2 cup mushroom, finely sliced
Instructions
- Heat oil in a large pan over a medium heat.
- Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
- Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
- Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
- Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
- Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
- Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
- Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.