Lentil and Quinoa Tacos
Ingredients
- Mushrooms280g≈ 1.25 × 8 oz package
- Garlic6g≈ 2 cloves
- Canola oil26g
- Cumin6.3g≈ 1 tablespoon
- Chili Powder5.2g≈ 0.75 × 1 tablespoon
- Onion Powder2.4g≈ 1 teaspoon
- Smoked Paprika2.3g≈ 1 teaspoon
- Salt6g≈ 1 teaspoon
- Spices, pepper, black0.5g≈ 5 × dash
- Lentils, dry384g≈ 2 × cup
- Quinoa, cooked370g
- Corn tortillas272g≈ 9.5 × oz
Estimated Cost
- Mushrooms (280g)$2.46
- Garlic (6g)$0.10
- Canola oil (26g)—
- Cumin (6.3g)$0.33
- Chili Powder (5.2g)$0.14
- Onion Powder (2.4g)$0.06
- Smoked Paprika (2.3g)$0.30
- Salt (6g)$0.01
- Spices, pepper, black (0.5g)$0.02
- Lentils, dry (384g)—
- Quinoa, cooked (370g)—
- Corn tortillas (272g)—
* Cost estimate based on 8 of 12 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat the oil in a large skillet over medium heat.
- 2
2. Add the diced mushrooms and garlic, sprinkle with salt, and cook, stirring occasionally, until the mushrooms soften, about 5 minutes.
- 3
3. Stir in the cooked lentils and quinoa.
- 4
4. In a small bowl, whisk together the cumin, chili powder, onion powder, smoked paprika, salt, and black pepper.
- 5
5. Add the spice mixture to the skillet and stir until everything is coated evenly.
- 6
6. Continue cooking for about 10 minutes, stirring occasionally, until the mixture begins to brown lightly.
- 7
7. Warm the tortillas if desired.
- 8
8. Spoon about 1/4 cup filling into each tortilla and top with shredded cabbage, lettuce, cilantro, green onions, avocado, lime, or hot sauce as preferred.
Nutrition per serving
Based on 8 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.