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Savory Lentil Mushroom Breakfast Tacos with Avocado Lime Crema
Start your day with protein-rich Savory Lentil Mushroom Tacos topped with Avocado Lime Crema. A deliciously easy and clean breakfast win!
If you're craving a breakfast that's as nourishing as it is exciting, these Savory Lentil Mushroom Breakfast Tacos with Avocado Lime Crema will be your go-to morning delight. Packed with plant-based protein, fiber, and healthy fats, this recipe ensures you start your day with balanced nutrition and vibrant flavors. Lentils and mushrooms create a hearty, savory filling that's both satisfying and energizing.
This breakfast taco is a testament to the power of natural ingredients. We've combined earthy lentils and umami-rich mushrooms with a zesty avocado lime crema that adds a refreshing twist. This dish is a great way to incorporate more plant-based meals into your routine, offering a delicious alternative to traditional breakfast options. Plus, it's quick and simple to prepare, making it ideal for busy mornings.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Mexican
Start your day with protein-rich Savory Lentil Mushroom Tacos topped with Avocado Lime Crema. A deliciously easy and clean breakfast win!
Ingredients
- • canned lentils, drained and rinsed: 1 cup
- • cremini mushrooms, finely chopped: 1 cup
- • olive oil: 1 tablespoon
- • small onion, diced: 1
- • garlic clove, minced: 1
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • small corn tortillas: 8
- • ripe avocado: 1
- • lime, juiced: 1
- • fresh cilantro, chopped: 1/4 cup
- • nutritional yeast: 2 tablespoons
- • water: 2 tablespoons
- • fresh spinach leaves: 1 cup
Instructions
- 1 Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another minute until fragrant.
- 2 Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes. Stir in the lentils, cumin, smoked paprika, salt, and black pepper, and cook for another 3-4 minutes until everything is well combined and heated through.
- 3 While the filling is cooking, prepare the avocado lime crema. In a small bowl, mash the avocado and mix in the lime juice, nutritional yeast, and water until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
- 4 Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable. Fill each tortilla with a scoop of the lentil mushroom mixture, a few fresh spinach leaves, and a drizzle of avocado lime crema.
- 5 Garnish with chopped cilantro before serving. Serve immediately while warm.
Serving Suggestions
- • These Savory Lentil Mushroom Breakfast Tacos are perfect on their own, but you can pair them with a fresh fruit salad for a touch of natural sweetness. A side of black coffee or herbal tea complements the earthy flavors of the tacos beautifully. For an extra kick, consider adding a few slices of jalapeño or a dash of hot sauce to spice things up. Alternatively, enjoy your tacos with a smoothie loaded with leafy greens and tropical fruits for a refreshing breakfast beverage. The combination of creamy smoothie and hearty tacos creates a well-rounded and fulfilling breakfast experience.
Storage Tips
To store any leftovers, keep the lentil mushroom filling and avocado crema in separate airtight containers. The filling can be refrigerated for up to 3 days. When ready to eat, reheat the filling in a skillet over medium heat until warmed through. The avocado crema is best used within 1-2 days to prevent browning, but adding extra lime juice can help preserve its color. Tortillas should be stored in a sealed plastic bag at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed.
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