Healthy Taco Stuffed Tomatoes
Skip the tortillas and taco shells, and make taco-stuffed tomatoes! This quick and easy stuffed tomato recipe is fresh and delicious! Welcome summer's fresh produce with vegan taco tomatoes!
Servings: 2
Calories: 161kcal
Ingredients
- 2 large Hot House Tomatoes
- 1 cup lentil taco meat
- 2 large lettuce leaves
- ½ avocado, chopped
- 2 Tablespoons vegan sour cream
- 1 Jalapeno, deseeded and cut into rings
- 1 lime, cut into wedges
- Sprinkle with chili lime seasoning
Instructions
Lentil Taco Meat
- Make ¼ recipe lentil taco meat and keep warm while preparing the other ingredients.
Taco Stuffed Tomatoes
- Core the tomatoes using a paring knife, and cut each tomato with 8 sections (cut only ¾ through the tomatoes)
- Place ½ cup of lentil taco meat into the center of each tomato.
- Add chunks of avocado, and top with a dollop of vegan sour cream, a few jalapeno slices, and cilantro leaves, and sprinkle with chili lime spice.
Notes
- When coring the tomato, gently cut around the stem about ¼ inch down. Then gently pull it from the center of the tomato.
- Cut each tomato into 8 sections, but only ¾ way through the tomato.
- Gently pull the sections open to make space to add the lentil taco meat.
- This recipe is for 2 servings, but the lentil taco meat recipe is large enough for 12 servings, so if making only 2 servings, cut the recipe to ¼. Or, freeze the extra taco meat for up to 3 months.
- I suggest using Souper Cubes to freeze the lentil meat in 1-cup servings.
Nutrition
Serving: 2g | Calories: 161kcal | Carbohydrates: 25g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.1g | Sodium: 84mg | Potassium: 412mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1785IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 4mg