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Lentil and Zucchini Tacos with Chili Cream Sauce Recipe


1 Cup
Provident Pantry Lentils
2 Tbs
Olive Oil
1/2 tsp.
MyChoice Minced Garlic
2 Cups
Provident Pantry Freeze-Dried Zucchini
4 Cups
Provident Pantry Cabbage Flakes

Spicy Cream Sauce:

3/4 Cup
MyChoice Sour Cream Powder
1/2 Tbs
MyChoice Chili Powder
1/2 Tbs
Hot Sauce
2 Tbs
Lime Juice
MRE Tortillas


  1. Reconstitute Lentils, Zucchini, Cabbage Flakes, and Sour Cream Powder.
  2. Combine Sour Cream, Chili Powder, Hot Sauce, Lime Juice, and chopped Cilantro by hand or in a food processor. Set aside.
  3. Add reconstituted cabbage to pot of reconstituted lentils. Stir. Cover and keep warm.
  4. Heat olive oil to medium high in a pan. Add garlic and zucchini. Saute for 2-5 minutes. Set aside.
  5. Spoon the lentil and cabbage mixture onto tortilla. Top with sauteed Zucchini. Drizzle with spicy cream sauce.
  6. Serve tacos with more cilantro.

  7. Adapted from BevCooks.com
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Lentil and Zucchini Tacos with Chili Cream Sauce Recipe