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Ancho Lentil Tacos by Sandy serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ancho Lentil Tacos

Course: Main Course

Cuisine: Vegetarian

Main Ingredient: Beans

Source: www.theppk.com

Ingredients

2 teaspoons olive oil
1 small onion minced
2 cloves garlic minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)
Spice mix:
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt

Directions | Numbered...

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.

Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

Ingredients:

Directions:

Categories:

Dairy Free
Main Dishes
Vegetarian/Vegan
Wheat Gluten Free