Having the same old grab-and-go meal every morning can cause some serious breakfast boredom. To make your mornings a little more exciting, try this healthy breakfast taco recipe.
This simple recipe uses lentils and carrots to make a protein-packed hash, complemented by some chili for a kick of spice.
Use hard or soft taco shells, but if you go for soft, we recommend heating them on the stove beforehand. Feel free to cook the eggs any way you like.
Serves 2 (2 tacos per person)
4 small corn tortillas
1/2 cup lentils
4 large carrots
1 Tbs olive oil
1 tsp chili powder
Bring the lentils and one cup of water to a boil in a small pot. Reduce to medium heat, and let the lentils simmer until all of the water is absorbed.
While the lentils cook, chop the carrots into small pieces. Once the lentils are done, heat the olive oil in a pan, over medium heat. Add the carrots, chili, a sprinkle of salt, and a squeeze of lime juice to the pan. Reduce the heat to low, and let the carrots cook for about two minutes. If necessary, add a couple tablespoons of water to help them cook and soften. Add the lentils to the pan and stir the mixture well, being sure to distribute the spices.
Let the mixture cook for about two more minutes, until the carrots are semi-soft. You don’t want the carrots or lentils to be too mushy. Set aside.
In a separate pan, cook the eggs. They can be served sunny-side up, over-easy, scrambled, or any style you prefer.
Heat each tortilla. Assemble the tacos by placing an egg and a spoonful of hash on each tortilla. Serve warm with fresh avocado slices, a sprinkle of cabbage, or some shredded cheese.
Source URL: https://www.bostonmagazine.com/health/2016/04/20/healthy-breakfast-taco-recipe/
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