Sweet Potato Tacos

Preheat the oven to 425°F. Combine the red lentils and 1½ cups water in a small saucepan and bring to a boil. Reduce heat to low. Simmer lentils, stirring occasionally, until they are very tender and mashable, about 18 to 22 minutes. Season with just 1 tbsp of the fajita seasoning.

Dice the sweet potato (no need to peel). Trim, deseed, and thinly slice the red bell pepper. On a baking sheet, toss the diced sweet potato and sliced bell pepper with 1 tbsp vegetable oil and as much of the remaining fajita seasoning as you’d like. Bake until sweet potatoes are fork-tender and slightly browned, about 18 to 20 minutes.

Dice the apple. Zest and cut the lime into wedges. Trim, deseed, and mince the jalapeño.

Add the diced apple, minced jalapeño, just 2 tbsp cilantro chutney, and a pinch of salt to a small bowl. Toss the jalapeño apple slaw to combine.

In separate small bowl, combine the lime zest, remaining cilantro chutney, sour cream, and pinch of salt. Mix the lime crema to combine.

Wrap the tortillas in foil and pop in the oven to warm, about 2 to 3 minutes. Divide the tortillas between large plates. Layer on the roasted sweet potatoes and bell pepper and red cabbage. Top the tacos with jalapeño apple slaw and lime crema. Serve with a side of refried red lentils and lime wedges.