Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
530
Calories
36g
Protein
25g
Fat
44g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
| Sauce | not in our table | 0 |
| Taco Shell | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1 cup dried brown lentils, rinsed
- 1 package (2.25 ounce) taco seasoning
- 2 1/2 cups vegetable broth
- 1/2 cup fat-free sour cream
- 1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
- 2 teaspoons adobo sauce
- 8 taco shells
- 1 1/4 cups shredded lettuce
- 1 cup chopped tomato
- 1/2 cup shredded reduced-fat (2 percent) cheddar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes