By lentilsorg Blends, Global Street Food, Main Dish, Whole-Food Plant-Based Global Street Food
July 14, 2020
A taco filling where you won't miss the meat - cooked lentils, roasted and chopped mushrooms, and finely chopped walnuts are sauteed with a tex mex inspired spice blend, served in a warm tortilla with diced red onion, tomatoes, lettuce, and avocado puree.
10 Minutes
20 Minutes
30 Minutes
1 Tbsp (15 mL) canola oil
1 lb (500 g) finely chopped walnuts
1 lb (500 g) mushrooms, roasted, minced
1 lb (500 g) whole red lentils, cooked
1 Tbsp (15 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) garlic powder
½ tsp (2 mL) smoked paprika
½ tsp (2 mL) dried oregano
½ tsp (2 mL) onion powder
1 Tbsp (15 mL) harissa
2 cups (500 mL) red onion, small dice
2 cups (500 mL) tomato, small dice
20 corn tortillas, lightly warmed
5 cups (1.25 L) shredded lettuce
20 oz avocado puree