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Lentil and Zucchini Tacos with Chili Cream Sauce Recipe

INGREDIENTS:

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
4
MRE Tortillas

DIRECTIONS:

  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