I. Love. Tacos.
Who doesn’t love a good taco? Let’s get real.
What I don’t love? Feeling like a pile o’ crap after eating, and sadly, traditional tacos do not make me feel spectacular. My body doesn’t love gluten nor dairy, and I don’t like red meat, so traditional tacos are sadly out for me.
However, I have found my new favorite, and they still taste amazing, are filling and I crave these all the time. They are completely guilt free. They are filled with vitamins and overflowing, packed, jammed with fiber. You all know my love for fiber.
These take about 15 minutes to make, and can be made in under that if you do not like your kale as well done as I do. I love a crispy veggie.
Recipe (this is enough for 4-6 servings, I eat 2 servings per meal):
- – 1 cup Lentils (I like to use french lentils, they retain structure a bit better and give a good bite)
- – 1 bunch of Kale
- – Gluten Free Corn Tortillas (I use the gluten free La Tortilla brand. They are only 90 cals per tortilla.)
- 1/4 cup of Daiya Shreds or your favorite shredded cheese if you can tolerate cheese
Saute Kale in coconut oil (you can use any oil you like, if I am not using coconut, I use avocado. Do not use olive oil, it is not great for you when you use high heat!) for about 5 -15 minutes depending on how well done you like your kale. I like mine pretty well. I pre-make my lentils every Monday for the week, as I love love love lentils and put them on everything and throw them IN everything. They are a total pantry staple for me. Add the lentils in with the Kale. I throw my two tortillas over two burners, put a pinch of Daiya shreds or cheese on each tortilla, throw the kale and lentils on top and DONE! Viola. Literally takes about 5 minutes and the dish is COMPLETELY delicious and clean.
Sometimes, when I want a sweet savory flavor, I will add in roasted sweet potato cubes or butternut squash cubes, they go superbly in this meal. Yum!
I urge you to try this out, it is perfect for a healthy weeknight meal.