6 mushrooms, diced
3 cloves garlic, minced
2 Tbsp canola oil
1 Tbsp cumin
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp ground black pepper
2 cups cooked lentils
2 cups cooked quinoa
16 corn tortillas (4.5 inch)
1. Add oil to a large skillet and heat over medium heat. Add mushrooms and garlic and sauce until softened, about 5 minutes.
2. Add cooked quinoa and lentils to skillet. Combine spices in a small bowl and mix well. Add to skillet and stir until mixture is coated with spices.
3. Cook for about 10 minutes, stirring occasionally, until the mixture is lightly browned.
4. Add about 1/4 cup of filling to each corn tortilla and add your favorite taco toppings (diced tomatoes, lettuce, cabbage, cilantro, salsa, low fat cheese, nonfat sour cream etc.)
Can also use wheat tortillas instead of corn tortillas or even just put the filling in a bowl and add toppings.
Nutrition: 1/8 of recipe (about 1/2 cup filling and two 4.5 inch corn tortillas without toppings) / Calories 212 / Total Fat 5.6 g / Saturated Fat 0.4 g / Cholesterol 0 mg / Sodium 229 mg / Carbohydrates 33.8 g / Fiber 6.9 g / Sugar 2.9 g / Added Sugar 0 g / Protein 8.4 g
Adapted from: https://eatfresh.org/recipe/main-dish/lentil-and-quinoa-tacos