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1 tsp (5 mL) canola oil
¼ cup (60 mL) taco seasoning, low sodium
1 cup (250 mL) yellow onion, small dice
1 lb (500 g) whole red lentils, cooked
2 cups (500 mL) split red lentils, cooked until broken down, drained well
2 Tbsp (30 mL) tahini
2 Tbsp (30 mL) garlic, minced
2 lb (1 kg) tortilla chips
1 lb (500 g) shredded mexican cheese blend
¼ cup (60 mL) green onions, sliced thinly
2 cups (500 mL) Roma tomato, small dice
Chef tips: If you wish to include beef in this recipe, try replacing ½ lb (250 g) whole lentils with ½ lb (250 g) ground beef and brown it in Step 2.
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