¾ cup green lentils, picked over for debris & rinsed
2 cups vegetable broth (or water)
8 small corn or flour tortillas
Salt & pepper
Creamy Hot Sauce
1/3 cup vegenaise or mayonnaise
2 T. lime juice
1 T. Tabasco
1 T. Tapatio
Cooking Instructions:
Roast the sweet potatoes: Preheat oven to 425 degrees. Toss cubed sweet potatoes with 2 T. olive oil and season with salt and pepper. Arrange the cubes in a single layer on a large, rimmed baking sheet coated with cooking spray. Roast for 30- 35 minutes, tossing halfway, until the cubes are browned on the edges.
Warm 1 T. olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions aresoftened and turning translucent.
Add the tomato paste, cumin and chili powder and sauté for another minute stirring constantly.
Add the lentils and the broth or water. Raise heat and bring the mixture to a gentle simmer. Cook uncovered for 30-45 minutes, until the lentils are tender and cooked through. (Reduce the heat as necessary to maintain the gentle simmer and add more liquid if you need it.)
To prepare the creamy hot sauce, just whisk all the ingredients together and set aside.
Warm tortillas individually in an oiled pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.
Once all your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, sweet potatoes and a generous drizzle of creamy hot sauce.
Recipe Notes
For a great vegan spin on taco night, try these yummy tacos filled with spicy veggie goodness! (Serves 2-4)
Recipe courtesy of Amy E. Allen, Sacramento, CA.
Suggested Wine Pairing
Serve with Bogle Vineyards Merlot or Chenin Blanc!
