Ingredients
Scale
- 2 cups cooked brown lentils (or 1 can, rinsed and drained)
- 1 cup raw walnuts, finely chopped or pulsed in a food processor
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup vegetable broth or water
- 8 small corn or flour tortillas
- Optional toppings: Shredded cabbage, avocado slices, fresh cilantro, lime wedges, and vegan sour cream
Instructions
- Step 1: Preparation: Start by finely chopping the walnuts until they resemble small crumbles. If you are using canned lentils, rinse them thoroughly under cold water and let them drain. Dice the onion and mince the garlic cloves so everything is ready to go before you head to the stove.
- Step 2: Cooking the Filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the garlic, chopped walnuts, and lentils. Add the chili powder, cumin, and smoked paprika, stirring well to coat the mixture. Pour in the vegetable broth or water to keep the mixture moist. Cook for about 5 to 7 minutes, stirring occasionally, until the liquid has evaporated and the “meat” is heated through and fragrant.
- Step 3: Plating: While the filling finishes, warm your tortillas in a dry pan or over an open flame for a few seconds per side. Spoon a generous amount of the lentil and walnut mixture into each tortilla. Top with shredded cabbage, fresh avocado, and a sprinkle of cilantro. Squeeze a fresh lime wedge over the top right before serving to brighten all the flavors.
- Cook Time: 20 minutes