Lentil tacos

Home made tacos can be made with filling of some mince or lentils or a mix of both. I love to make the wrap myself as no nasty ingredients in it. My husband who usually loves meat was a big fan of this one.

RECIPE

Serves 4, DF, GF

Ingredients

• Home made chickpea wraps / tacos

I used this recipe - https://moonandspoonandyum.com/chickpea-garbanzo-bean-flour-tortillas-chips-taco-shells-gluten-free-vegan/

Lentil mix

• 1 cup cooked lentils

• 1 white onion, finely diced

• 1 tbsp. olive oil

• 1 garlic cloves, minced

• 1 tablespoon tomato paste

• 1/4 cup of stock

• Taco toppings: shredded lettuce, sliced jalapeño, avocado (i used x1 mashed avo with a tablespoon of lemon juice and pinch of ground coriander), tomato, grated carrot, grated cheese (optional)

  Spices - 1/4 teaspoon chili powder (or more if you like it hot)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

  Instructions

  1. Start making the chickpea wraps - when you are waiting for this to thicken up make the lentil mixture.

  2. In a large frying pan over medium high heat, fry onion in the oil, and garlic and spice mixture and cook for another minute or two, then add the lentils and stock (chicken or veggie) and 1 tablespoon tomato paste. Cook another few minutes then once done use a potato masher to mash everything up.

  3. Place a heaping spoonful or two into the wraps and add your fillings. The filling should make about 8 wraps

     Enjoy

• Variation - can do exact same recipe with beans and add cooked quinoa instead to make a mexican quinoa burrito bowl, or for a low carb recipe add some shredded chicken. Serve with shredded carrots, spinach, avocado and tomatoes.

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