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1 Tbsp (15 mL) canola oil
1 onion, diced
1 cup (250 mL) peeled and grated squash, or sweet potato
2 tsp (10 mL) chili powder
2 tsp (10 mL) dried oregano
1 tsp (5 mL) ground cumin
1 tsp (5 mL) garlic powder
1 Tbsp (15 mL) brown sugar
1 can (28 oz/796 mL) crushed tomatoes
1/2 cup (125 mL) water
2 cups (500 mL) cooked green lentils
to taste, salt and pepper
6 medium whole wheat tortillas
1 1/2 cups (375 mL) grated cheddar cheese
Optional: chopped cilantro (for garnish)
Quick tip: Easily incorporate ground chicken or beef with the lentils in this recipe. Simply cook in the oil before adding the onion and squash, and continue with the same steps. If you have leftover cooked chicken, simply shred and add to the sauce.
Up the spice by adding 2 tsp (10 mL) of your favourite hot sauce when cooking the sauce on the stove top.
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