Prep Time:  10  minutes   |    Cook Time:    30 minutes   |    Total Time:  40 minutes   |   Yields:  10 tacos

Ingredients:

• 32 ounces  Simply Nature  Vegetable Broth
• ¾ teaspoon  Stonemill  Iodized Salt
• ¼ teaspoon  Stonemill  Ground Black Pepper
• 1 tablespoon  Stonemill  Paprika
• 1 teaspoon  Stonemill  Ground Cumin
• 1 teaspoon  Stonemill  Garlic Powder
• 1 teaspoon  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Onion Powder
• 1 cup  Simply Nature  Organic Tri-Color Quinoa, rinsed
• 1 cup dry lentils, rinsed
• 1 tablespoon  Baker’s Corner  Corn Starch*
• 10  Pueblo Lindo  White Corn Tortillas
• ½ cup thinly sliced red onion
• 1 avocado, diced
• ½ cup crumbled  Pueblo Lindo  Fresco Cheese
• 2 limes, cut into 8 wedges

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:           

1. In a medium saucepan, bring the broth, spices, quinoa and lentils to a boil, reduce heat. Simmer for 20 minutes partially covered.
2. Remove lid, add the corn starch. Stir for 5-8 minutes until the lentils are cooked through.
3. Heat a medium pan over high heat. Heat the tortillas for 1 minute on each side.
4. Divide the lentil mixture evenly among the tortillas. Top with red onion, avocado and fresco cheese. Serve with a wedge of lime.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 520   |   Total Fat 12g |   Sodium 960mg   |   Total Carbohydrate 82g   |   Fiber 14g   |   Sugars 6g   |   Protein 20g