alive logo

Black Lentil Tacos with Chunky Guacamole

Serves 4.


    Black Lentil Tacos with Chunky Guacamole

    Black, pearly lentils serve as a springboard for these satisfying tacos that are stuffed with all sorts of attention grabbers: ultra-sweet mango, buttery avocado, and crunchy pumpkin seeds. And lining your tortillas with spinach is an easy way to up the nutritional ante. The key is not to overcook the lentils, as you still want them to have some bite.



    To keep guacamole from browning if made ahead of time or when being stored as leftovers, cover it with a thin layer of water, which serves as a barrier to oxygen. When you want to use it, simply pour off the top layer of water.


    Black Lentil Tacos with Chunky Guacamole


    • 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


    Per serving:

    • calories486
    • protein22g
    • fat15g
      • saturated fat2g
      • trans fat0g
    • carbohydrates70g
      • sugars11g
      • fibre24g
    • sodium230mg



    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.


    Like this recipe?

    This recipe is part of the New Kids on the Block collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.