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Slow Cooker Veggie Tacos with Lentils

Embrace a plant-based delight with these veggie tacos that star protein-packed lentils. It’s perfectly spiced and flavorful, making for a satisfying twist on traditional taco night. You can also use the filling to stuff bell peppers, tomatoes, eggplants, potatoes, or mini pumpkins.

6 Serving(s)
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Slow Cooker Veggie Tacos with Lentils

Ingredients

  • 1 1/2 cups uncooked green lentils
  • 1/2 cup uncooked brown rice
  • 1 (8 oz.) container Schnucks fresh diced onion
  • 2 tsp. minced garlic
  • 1 (1.25 oz.) pkg. Schnucks 30% less-sodium taco seasoning
  • 3 cups low-sodium vegetable broth
  • 18 Schnucks 6-inch taco-style yellow corn tortillas
  • 2 large avocados, pitted and diced
  • 1 1/2 cups Schnucks nonfat plain Greek yogurt
  • 1 1/2 cups Schnucks Short Cuts pico de gallo

Instructions

  1. In a 3-quart slow cooker, stir together lentils, brown rice, onion, garlic, taco seasoning and broth. Cover and cook until lentils are tender and most liquid has cooked out, 3–4 hours on High or 7–8 hours on Low.
  2. Serve with tortillas, avocado, yogurt and pico de gallo.

Chef Tip

Use this filling to stuff bell peppers, mushrooms, mini pumpkins, tomatoes, zucchini, eggplants or potatoes.


Nutrition Facts

504 Calories Per ServingFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 622mgCarbohydrates: 86gFiber: 13gSugars: 10gProtein: 22g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe