Use this versatile filling for tacos, burritos, nachos, potatoes, and more!
This recipe is a great base to add your favorite flavors to (tomatoes, onions, peppers, corn, green chilis…etc.).
Time Commitment:
Light* (about 15 minutes)
Cooking Level:
Easy
Ingredients:
1 c cooked lentils
2 c cooked pinto beans
2 c cooked brown rice
1 c water
½ c nutritional yeast
3 tbsp taco seasoning*
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
½ tbsp chili powder
Instructions:
Put all ingredients in a frying pan except the nutritional yeast. Heat until boiling then turn heat down and simmer, stirring occasionally for 5-10 minutes (until ingredients are heated through). Once mixture is heated to desired temperature, add nutritional yeast and mix well.
Nutrition Facts (per ½ cup of filling):
Makes about 5 cups.
Calories: 149 Fat: 1g Carbohydrates: 25g Protein: 10g Fiber: 7g Sugar: 0.5g
Notes:
*Prepare lentils, beans, and rice ahead of time and store in fridge until ready to use (no more than a day or two prior). This filling is a great way to use leftover rice and beans/lentils. Additionally, the lentils and beans are interchangeable (you could use all beans or all lentils).
Check the label on your seasoning, not all taco seasoning is vegan
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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