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Lentils.org

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Loaded Lentil Walking Tacos

Prep Time: 20 Minutes

Total Time: 35 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Lentils
  • 2 Tbsp (30 mL) canola oil
  • 1 ½ cups (375 mL) yellow onion, small diced
  • 2 Tbsp (30 mL) garlic, minced
  • 5 cups (1.25 L) cooked whole red (brown) lentils
  • 2 Tbsp (30 mL) chili powder
  • 2 tsp (10 mL) cumin
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) dried oregano
  • ½ tsp (2 mL) ground chipotle chili
  • 2 Tbsp (30 mL) tomato paste
  • 1 ½ cups (375 mL) vegetable stock
  • 1 ½ tsp (7 mL) salt
  • 2 Tbsp (30 mL) lime juice
  • Crema
  • 1 cup (250 mL) sour cream
  • ¼ cup (60 mL) lime juice
  • 1 tsp (5 mL) smoked paprika
  • ½ tsp (2 mL) cumin
  • ½ tsp (2 mL) salt
  • Assembly
  • 10 individual 2–2.5 oz bags corn chips
  • 2 ½ cups (625 mL) shredded iceberg lettuce
  • 2 cups (500 mL) prepared pico de gallo
  • 1 ½ cups (375 mL) shredded cheddar cheese
  • 1 ½ cups (375 mL) roasted corn kernels
  • ¾ cup (175 mL) sliced pickled jalapeños
  • 1 cup (250 mL) smoky lime crema (above)
  • ½ cup (125 mL) fresh cilantro leaves
  • 10 lime wedges

Directions

  1. Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds. Add lentils, chili powder, cumin, paprika, oregano, chipotle chili, and tomato paste. Stir thoroughly to evenly coat the lentils.
  2. Add stock and simmer for 8–10 minutes, stirring occasionally, until liquid has reduced and the lentil mixture is thick and moist.
  3. Season with salt and finish with fresh lime juice. Hold hot for service.
  4. To prepare the smoky lime crema, combine sour cream, lime juice, paprika, cumin, and salt in a small bowl. Whisk until smooth and refrigerate until service.
  5. For each portion, gently crush corn chips inside the bag and cut or fold open the top.
  6. Add approximately ½ cup (125 mL) lentils to each bag. Top each portion with ¼ cup (60 mL) lettuce, 3 Tbsp (45 mL) pico de gallo, 2 Tbsp (30 mL) cheese, 2 Tbsp (30 mL) corn, and pickled jalapeños.
  7. Finish each with smoky lime crema, cilantro, and a lime wedge. Serve immediately.
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