Lentil Tacos with Spicy Greens and Guacamole Sauce.
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.
Servings: 8 tacos
Calories: 225kcal
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 organic cane sugar or honey
- ½ teaspoon sea salt
Lentils:
- 1 tablespoon olive oil
- ½ 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 ½ teaspoon fine sea salt, amount depending on saltiness of broth
Spicy Greens:
- ½ onion, chopped, about 1 cup
- 1 clove garlic, minced
- 7 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:
- 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:
- 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:
- 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.
- Heat the tortillas in a pan or flat top grill over medium heat. Tuck them inside a towel to keep warm.
To serve:
- 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.
Notes
Guajillo chiles are the dried red ones you find in the Mexican aisle in grocery stores.
Nutrition
Serving: 2g | Calories: 225kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 474mg | Potassium: 426mg | Fiber: 9g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 8.9mg | Calcium: 65mg | Iron: 2.2mg