Beluga Lentil Tacos
with Quick Guacamole & Radish Jalapeño Slaw
MAIN INGREDIENTS
- ⅔ cup beluga lentils
- 2 tsp ground cumin
- 1 packet vegetable broth concentrate
- 2 red radishes
- 1 jalapeño
- 1 lime
- 1 avocado
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- ½ tsp chipotle morita powder
- 6 corn tortillas
- 4 oz shredded red cabbage
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
TOOLS
- Medium saucepan with lid
INSTRUCTIONS
Preheat oven to 350°F. Rinse and sort the beluga lentils. Add beluga lentils, cumin, vegetable broth concentrate, and 1¼ cups (2½ cups) water to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender and water has been absorbed, 20 to 25 minutes.
Trim and thinly slice the radishes. Thinly slice the jalapeño(s).
Juice the lime(s). Halve the avocado(s), remove the pit(s), and scoop the flesh into a medium bowl. Add just half the lime juice and a pinch of salt and pepper. Mash the quick guacamole with a fork.
Add the Vegenaise, chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle crema.
Wrap the corn tortillas in foil and warm them in the oven for 4 to 5 minutes. Add sliced radish, sliced jalapeño, remaining lime juice, red cabbage, and a pinch of salt to a medium bowl. Toss the radish jalapeño slaw.
Top warm tortillas with quick guacamole. Add the beluga lentils and radish jalapeño slaw. Dollop with chipotle crema. Serve any remaining radish jalapeño slaw on the side. Tuck in!
SIMILAR RECIPES
CRISP POTATO AND POBLANO TACOS with Red Cabbage Slaw
JACKFRUIT TACOS AL PASTOR with Pineapple Salsa and Zesty Cannellini Beans
CORN & POBLANO QUESADILLAS with Black Beans & Peppadew Salsa
MOROCCAN CARROT PANCAKES with Citrus Salad & Cilantro Chutney
COLLARD GREEN BURRITOS with Walnut Meat & Queso
