- Spice Mix:
- 2 teaspoons ground ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground fennel seed
- Filling:
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 1/2 cups cooked brown or green lentils
- 3 tablespoons tomato paste
- 2 tablespoons water, or as needed
- 2 canned chipotle chiles in adobo sauce, seeded and minced
- adobo or hot sauce (optional)
- Tacos:
- 8 (6 inch) vegan corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1 cup guacamole
- 1 lime, cut into 8 wedges
- Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
- Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
- Reduce heat to medium and add lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
- Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.
04/10/2018
recipepes.com
Lentil Tacos, recipe
PT15M
PT1H
5
455 calories
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