Only Eating Viral Healthy TikTok Recipes for 24 HOURS

Ingredients

• 1 tablespoon Olive Oil (for sautéing onion and garlic)
• 0.5 large Yellow Onion (roughly half a large onion, diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Chili Flakes (optional, adjust heat to taste)
• 1 teaspoon Smoked Paprika
• 2 teaspoons Cumin Powder (I like extra cumin)
• to taste Kosher Salt
• 0.75 cup Refried Black Beans (can use canned or homemade)
• 0.5 cup Red Lentils (dry) (cooked beforehand, optional for extra protein)
• 0.5 cup Vegetable Broth (or water)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Lime Zest (fresh zest)
• 8 oz Shredded Mexican Blend Cheese (about 225 g, can be any meltable Mexican‑style cheese blend)
• 6 Small Flour Tortillas (8‑inch size works best)
• as needed Cooking Spray (to coat tortillas before baking)
• 0.5 cup Greek Yogurt (plain, full‑fat for creaminess)
• 1 clove Garlic (for crema) (minced)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Lime Juice (for crema)
• to taste Salt (for crema)

Instructions

1. Preheat Oven

   Set the oven to 425°F (218°C) and let it fully preheat while you prep the filling.

   Time: PT5M

   Temperature: 425°F

2. Sauté Aromatics

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced half‑onion and sauté 4–5 minutes until translucent. Add minced garlic and sauté another 1 minute.

   Time: PT6M

3. Add Spices

   Stir in chili flakes, smoked paprika, cumin, and a pinch of salt. Cook 1 minute, stirring constantly to release the aromas.

   Time: PT1M

4. Combine Beans and Liquids

   Add the refried black beans, cooked red lentils, and ½ cup vegetable broth (or water). Stir to combine, then let simmer for 3 minutes.

   Time: PT3M

5. Mash Slightly

   Using a potato masher, gently mash the bean‑lentil mixture. It should be chunky, not a pureed paste.

   Time: PT2M

6. Prepare Tortillas

   Lay the tortillas on a parchment‑lined baking sheet. Lightly spray both sides with cooking spray.

   Time: PT2M

7. Initial Bake for Flexibility

   Place the sheet in the preheated oven for 3 minutes, just until the tortillas become pliable.

   Time: PT3M

   Temperature: 425°F

8. Assemble First Half of Taco

   Remove tortillas. On each tortilla, sprinkle a thin layer of shredded cheese, then add a spoonful of the bean mixture, and top with another small handful of cheese.

   Time: PT4M

9. Fold and Seal

   Fold each tortilla in half to create a taco shape and press gently with your hand to seal the edges.

   Time: PT2M

10. Crisp the Tacos

    Return the folded tacos to the baking sheet (cheese side up) and bake for 12 minutes, then flip and bake another 12 minutes until the cheese is golden and the tortilla is crisp.

    Time: PT24M

    Temperature: 425°F

11. Make Cilantro Lime Crema

    While the tacos bake, combine Greek yogurt, minced garlic, chopped cilantro, 1 tbsp lime juice, and a pinch of salt in a food processor. Blend until smooth.

    Time: PT5M

12. Finish and Serve

    Remove tacos from oven, let cool 1 minute, then drizzle or dollop cilantro lime crema on each. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

6 g