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Luscious Vegetarian Tacos - 50 Servings

Luscious Vegetarian Tacos - 50 Servings
Luscious Vegetarian Tacos - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Quaker Valley Middle Scholl (Recipes for Healthy Kids Challenge)


½ gal. plus ¼ c. dry lentils

1 ¼ gal. plus ¾ c. water

1 Tbsp. plus 1 ⅛ tsp. chili powder

1 Tbsp. plus 1 ⅛ tsp. dried oregano

1 Tbsp. plus 1 ⅛ tsp. ground cumin

½ c. plus 1 tsp. olive oil

½ gal. plus ¼ c. onions, chopped

8 ⅓ cloves fresh garlic, minced

1 Tbsp. plus ⅛ tsp. salt

1 lb. 9 oz. shredded cheddar cheese

50 crispy corn taco shells

3 ⅛ c. tomatoes, chopped

3 ⅛ c. iceberg lettuce, shredded or chopped


Combine lentils, seasonings and water in a stockpot. Bring to a boil and simmer, stirring occasionally until liquid is absorbed and lentils are soft, but not mushy—approximately 15 minutes. Sauté onions and garlic in olive oil until tender. Add the onions and garlic to the lentil mixture and mix well, heating to 165 F. Assemble tacos with 2.5 ounces of lentil filling followed by ½ ounce of shredded cheese. Top with lettuce and tomato and serve.

Makes 50 servings.

Per Serving: 250 calories, 9 gram (g) fat, 13 g protein, 29 g carbohydrate, 8 g fiber and 270 mg sodium.

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