Taco vegetariano
Los tacos vegetarianos con aguacate son un plato mexicano rápido y saludable, lleno de verduras y sabor. Una mezcla de berenjena, pimiento, lentejas y tomates en dados se sazona con comino y pimentón en polvo, y se sirve en tortillas para tacos calientes. Se terminan con dados de aguacate y queso rallado para disfrutar de una deliciosa comida sin carne.
Ingredientes
- 6 taco shells
- 1 eggplant
- 1 red bell pepper
- 400 g lentils (soaked / canned)
- 400 g diced tomatoes
- 1 red onion
- 1 garlic clove
- 1 avocado
- 75 g grated cheese
- paprika powder
- cumin powder
- salt and pepper
Preparación
- 1
Preheat the oven to 180°CCut the eggplant and red bell pepper into cubes. Finely chop the onion and the garlic clove.Heat some oil in a pan and sauté the onion and garlic. Then add the eggplant and pepper and fry for about 5 minutes. Add the diced tomatoes and let it simmer for about 5 minutes.Meanwhile, put the taco shells in the oven. They just need to warm up and are ready in about 6 minutes.Cut the avocado in half, remove the pit and then dice it.Add the spices and salt and pepper to the eggplant mixture. I use about a teaspoon of paprika and cumin powder, but taste and adjust to what you like.Rinse the lentils and drain them, then add them to the rest of the vegetables. Heat for about 2 minutes.Take the taco shells out of the oven and divide the vegetable mixture between them. Garnish with grated cheese and pieces of avocado.
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