Lentil Tacos

Name: Lentil Tacos
Total time: 30
Yield: 4
Ingredients: 2 teaspoons ground ancho chile powder; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon ground fennel seed; 2 teaspoons olive oil; 1 small onion, minced; 2 cloves garlic, minced; 2.5 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; 1 teaspoon adobo or hot sauce; 8 (6 inch) vegan corn or flour tortillas; 1 cup shredded lettuce; 1 cup chopped tomatoes; 0.25 cup chopped fresh cilantro; 1 cup guacamole; 1 medium lime, cut into 8 wedges

Recipe by isachandra from allrecipes.com

Lunch 30 Mins.

Ingredients

4 servings

•

2 teaspoons ground ancho chile powder
•

1 teaspoon ground cumin
•

0.5 teaspoon ground coriander
•

0.5 teaspoon dried oregano
•

0.5 teaspoon salt
•

0.25 teaspoon ground fennel seed
•

2 teaspoons olive oil
•

1 small onion, minced
•

2 cloves garlic, minced
•

2.5 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
•

1 teaspoon adobo or hot sauce
•

8 (6 inch) vegan corn or flour tortillas
•

1 cup shredded lettuce
•

1 cup chopped tomatoes
•

0.25 cup chopped fresh cilantro
•

1 cup guacamole
•

1 medium lime, cut into 8 wedges

Instructions

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 cooked 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.