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Spicy Greens and Lentil Tacos with Guacamole Sauce

Mexican food made with simple, flavorful ingredients—spicy greens and lentil tacos with guacamole sauce. One bite, una mordida, and you’ll be dancing the cha cha cha!

Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen

Leafy greens inspire a whole lot of meals in this kitchen. I’m always amazed at how what looks like a huge pile of greens wilts into a spicy, tangy, sweetly bitter tumble. Right now we’re hanging out in Baja Mexico, and garden-fresh wilted greens tucked into griddle-warm corn tortillas are looking muy bien.
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Some like it hot, some not so much–how much picante heat, cautious or fiery, is up to you. If you like picante as much as my Robbie, add more jalapeño chiles. If there’s ample heat in both the greens and sauce, it’s nice to to keep the seasoned lentils fairly mild. You taste, then decide…

ingredients for Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen

Everything for these spicy greens and lentil tacos with guacamole sauce–except for the tortillas–can be prepped ahead. The sprightly guacamole sauce comes together quickly in the blender, and will keep overnight, because acidic lime stops the sauce from turning brown. You’ll want to prep, shred, and cut the cabbage and jicama first, so that as soon as the lentils and greens are done, you just warm the tortillas and serve your tacos up.

Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen

Spicy Greens and Lentil Tacos with Guacamole Sauce recipe notes:

  • I don’t know how many times I’ve made a recipe and figured out way too late that half of something was supposed to go in another step—whoops! What looks like a lot of ingredients for these tacos is really 3 lists, one for each easy-to-make-step, the lentils, spicy greens, and guacamole sauce.
  • First a hearty lentil soup, now mouthwatering tacos–I know, two lentil recipes in a row. Black, red, brown, and green, lentils are relatively quick to prepare, so they’re an easy dinner fallback. And lentils readily absorb a variety of flavors, like chiles in this recipe. Not to mention, nutritionally giant lentils are good for your heart, pack vitamin punch, and are fabulous protein options for meatless eating. You get the drift. Lentils for the win.

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Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen
Print
Spicy Greens and Lentil Tacos with Guacamole Sauce.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

Make the guacamole sauce and lentil filling ahead of time. When it's time to eat, sauté the greens and warm the tortillas for these delicious vegan tacos. Enough for 8 tacos. Plan on 2 per person.

Course: Main Course
Cuisine: Vegan, Vegetarian
Servings: 8 tacos, 4 servings
Author: Letty | Letty's Kitchen
Ingredients
Guacamole sauce:
  • ¼ cup water
  • 1 avocado
  • 2 tablespoons freshly squeezed lime juice
  • ½ or 1 jalapeño pepper, seeded, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup chopped cilantro
  • 1 teaspoon honey or organic cane sugar
  • ½ teaspoon sea salt
Lentils:
  • 1 tablespoon olive oil
  • 1/2 onion, chopped, about 1 cup
  • 1 clove garlic, minced
  • ¾ cup brown or green lentils, rinsed and inspected for rocks masquerading as lentils
  • 2 cups vegetable broth or water
  • 1 guajillo chile or other dried red chile, optional (see note)
  • ½ or 1 whole jalapeño chile, seeds removed but not chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ to 1/2 1/2 teaspoon sea salt, depending on saltiness of broth
Spicy Greens:
  • 1/2 onion, chopped, about 1 cup
  • 1 clove garlic, minced
  • 7 to 8 cups coarsely chopped greens, e.g. arugula, beet greens, spinach etc.
  • ½ cup chopped cilantro leaves
  • 1 jalapeño chile, seeded and finely chopped
  • 2 teaspoon freshly squeezed lime juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
To serve:
  • 8 corn tortillas
  • Purple cabbage, thinly shredded
  • Jicama, cut in matchstick-size pieces
  • Cilantro leaves, for finishing garnish
  • Crumbled cotija cheese or grated sharp cheddar cheese, optional
Instructions
Guacamole sauce:
  1. Put the water in a blender container. Scoop the meat from the avocado and add the blender, along with the lime juice, minced jalapeño chile, garlic, olive oil, cilantro, honey, and salt. Blend until smooth, scraping down the sides as needed. Taste and add more a bit more jalapeño if you like.
Lentils:
  1. In a medium saucepan, sauté the onion and garlic in the olive oil until the onions are soft. Add the broth, lentils, dried chile, jalapeño chile, cumin, and oregano. Over low flame, simmer until tender, 20 to 30 minutes. Remove the dried and jalapeño chiles and season to taste with salt.
Greens:
  1. In a skillet, sauté the onion and garlic in the olive oil until the onions are soft. Add the greens, cilantro, minced jalapeno chile, and cook until the greens wilt, 5 to 10 minutes. Season with the lime juice, oregano, cumin, and salt. Taste, adding more salt and jalapeño chile if you like.
  2. Heat the tortillas in a pan or flat top grill over medium heat. Tuck them inside a towel to keep warm.
To serve:
  1. Spread a spoonful of lentils in each tortilla followed by a spoonful of the greens. Top with jicama and cabbage. Drizzle with guacamole sauce. If you wish, sprinkle on the optional cheese.
Recipe Notes

Guajillo chiles are the dried red ones you find in the Mexican aisle in grocery stores.

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