Directions:
- 1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
- 2. Stir in salsa. Spoon about 1/3 cup into each taco/over refried beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 882.37 Kcal (3694 kJ) | ||
| Calories from fat | 76.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Sodium | 1999.79mg | 83% | |
| Potassium | 2990.93mg | 64% | |
| Total Carbs | 150.83g | 50% | |
| Sugars | 19.35g | 77% | |
| Dietary Fiber | 70.67g | 283% | |
| Protein | 58.29g | 117% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 19.9mg | 111% | |
| Calcium | 357mg | 36% | |
| Amount Per 100 g | |||
| Calories | 75.08 Kcal (314 kJ) | ||
| Calories from fat | 6.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 13% | |
|---|---|---|---|
| Sodium | 170.17mg | 83% | |
| Potassium | 254.5mg | 64% | |
| Total Carbs | 12.83g | 50% | |
| Sugars | 1.65g | 77% | |
| Dietary Fiber | 6.01g | 283% | |
| Protein | 4.96g | 117% | |
| Vitamin C | 1.9mg | 37% | |
| Iron | 1.7mg | 111% | |
| Calcium | 30.4mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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