Dear reader,
As taco lovers, one must be aware of the mess that often goes hand in hand when snacking on this traditional mexican cuisine. Whether it is the crunchy shell that shatters upon first bite, or the saucey filling that slips out the end, tacos do not always make for the easiest bite. I find it most important for party should be as pleasant to eat as it it tastes, so here’s a way to align a taco with this mission. These chipotle lentil tacos have a crispy, oven-baked outer shell, that safely locks in the filling of lentils, vegetables, and smoky chipotle paste. Topped with vegan queso fresco and served with avocado, radish, a plentiful of lime, and served party style.
How they’re made:
- First, the chipotle lentil filling: Green lentils are so simple and versatile. Simply saute the veg, add the lentils, water, salt, and bay leaves, and then let them simmer away while you prep the rest of the dish. Drain the lentils, toss in the chipotle paste, and cook off any remaining liquid. Don’t forget to taste and season as you go. Salt and acid will be the key to balancing that smokey chipotle heat.
- Next, the crispy outer shell – Baking the tacos will create a solid grip around the filling, while keeping it flexible enough to open and toss in any garnishes that without cracking and falling apart.
- Last, the garnishes. Vegan queso fresco for salt and tang, radish for crunch, avocado for fat, plus cilantro and lots of lime for a fresh, zingy finish.
To bring the party into full swing, pair these tacos with a Vegan Nacho Platter, or keep it deconstructed with tortilla chips and a Salsa, Guacamole, and Cashew Cheese Trio.
Until next time,
Bridget
Crispy Chipotle Lentil Tacos
Equipment
- Vitamix, or any high speed blender
- large baking tray, lined
- Large, heavy bottom stock pot or dutch oven
- large ice cream or melon scoop optional- a large serving spoon will work too!
Ingredients
For the Lentil Filling:
- 1 tablespoon avocado oil, or any neutral oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 large carrot, diced
- 3 cloves of garlic, minced
- 1 cup french or green lentils
- 3 cups water
- 1.5 tablespoon salt
- 2-3 bay leaves
For the Chipotle Paste
- 4-5 dried chipotle chilis
- 1-2 mild dried chilis (anaheim, ancho, guajillo)
- 1 chili in adobo
- ¼ cup tomato paste
- 1 teaspoon salt (season to taste)
- ¼ cup water, reserved from soaking the dried chilis add more, one tablespoon at a time if the paste remains too thick
For the Taco Party Platter:
- 12 medium sized corn (or corn/flour blend) tortillas
- 1-2 tablespoons avocado oil, or any neutral oil
- Garnish: Sliced radish and avocado, vegan queso fresco, cilantro, and lime wedges
Instructions
- In a large, heavy bottomed stock pot or dutch oven, toast the dried chilis for 2-3 minutes over high heat until they are fragrant. **This step is essential as it will help release the chilis natural oils and significantly increase the depth of flavour in the final product.
- Put the chilies in a small bowl, and cover them boiling water. Then set them aside and allow them to soak for 10-15 minutes.
- In a large, heavy bottomed stock pot or dutch oven, saute the onion, bell pepper, and carrot on medium-high heat for 4-5 minutes until tender. Then add the garlic and saute for an additional minute or so, until fragrant.
- Add the lentils, the water, the salt, and the bay leaves to the pot, and bring to a boil. Reduce to low heat, and allow the lentils to simmer for about 20 minutes, covered. You want the final lentil product to be tender to the bite, but remain firm and completely In tact.
- While the lentils are simmering away, it's time to prepare your chipotle paste. Drain the chilis, and add them to the blender along with the chile in adobo, tomato paste, salt, and reserved water. Blend until a smooth paste forms, then set the paste aside.
- Preheat the oven to 450°F.
- After the lentils have simmered for about 20 minutes, drain any excess water, remove the bay leaves, and add the chipotle paste to the lentils. Stir continuously over medium heat until all of the liquid has evaporated, and the filling begins to appear thick and sticky.
- Lay out the tortillas, and scoop a generous ¼ cup of filling onto each tortilla. Fold the tortillas in half and brush the outer shell with avocado oil (or any neutral oil).
- Bake the tacos in the oven for about 15-20 minutes, flipping halfway through. The tortillas should appear golden brown with dark crispy edges.
- Garnish with sliced avocado, radish, cilantro, vegan queso fresco, and a plentiful of fresh lime juice. Serve them up platter style, and enjoy!
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S