Chipotle Lentil Tacos (Edit recipe)

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Lentils are inexpensive and packed full of nutrients, I love using them in my recipes. These Chipotle Lentil Tacos couldn't be easier and they're so delish too! Seasoned lentil sauté featuring smoky, spicy chipotle peppers, cheddar, and an assortment of colourful garnishes served up on corn tortillas. See Notes for Garnishes <3

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Original recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 3 - 4

Ingredients

14 whole Corn Tortilla, Street Taco Corn Tortillas
2 Tbsp Extra Virgin Olive Oil
0.5 whole Yellow Onion, diced
1 whole Red Bell Pepper, diced
3 cloves Garlic, crushed & minced
540 ml Lentils, Canned, drained & rinsed
0.333 cup Vegetable Broth, I used Pres. Choice Plant-Based Chik'n Broth
2 whole Chipotle Peppers in Adobo Sauce
0.5 cup Aged Cheddar Cheese, shredded
1 tsp Cumin, Ground
0.5 tsp Garlic Powder
.5 tsp Onion Powder
.5 tsp Chili Powder, Mexican Chili Powder
.5 tsp Tajín Clásico Seasoning
.5 tsp Oregano, Dried
.25 tsp Red Pepper Flakes
1 whole Himalayan Pink Salt, See Recipe, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO in a medium sized skillet set to just below medium heat. Once heated, add the garlic, onion, pepper, and a good pinch of sea salt. Stir and cook until translucent, about 6 minutes, and stir in all of the spices. Let the spices cook for another minutes with the onions & peppers before adding in the lentils. Stir until the lentils have come to temperature.
Add the broth and chipotle pepper to a small blender and blend until combined. (I found 1 chipotle not spicy enough but two was packing serious heat. Up to you how hot you'd like it 😉 Pour this in to the lentils, stir, season with sea salt, and cover for 5ish minutes. Remove cover and mash up most of the lentils. Continue to cook until liquid is absorbed.
Stir in the old cheddar until melted and mixed in to the lentil mixture. Remove from heat and taste, adjust salt if needed.
Preheat oven to 350 F. Wrap tortillas in foil and place into the oven until malleable. Alternately, you could wrap them in two batches in paper towels and microwave them until malleable. I prefer the oven.
For service, spoon some of the cheesy lentil mixture on to the shells followed by some crispy red cabbage, chipotle mayo, salsa verde, and green onions. I didn't have any cilantro at the time but that would be lovely here as well! ENJOY!

Notes

GARNISH - Red Cabbage, Salsa Verdes, Sliced Green Onions, Cilantro, Chipotle Mayo, Lime Wedges

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	873
Fat:	27 g
Carbohydrates:	123 g
Protein:	32 g
Cholesterol:	0 g
Sodium:	1005 mg
Fiber:	28 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.