Street Tacos
2013-09-01
- Yield : 12-14 mini tacos
- Servings : 3-5
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 40m
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This hearty filling can be used for virtually anything when you want to substitute meat. This time, we made street tacos! I have only used a food processor for this, so I’m not sure if a blender would do. If you try it, let me know how it goes. This is my mom’s completely own recipe! Enjoy; it’s a keeper!
Ingredients
- 12-14 mini corn tortillas
- 1 cup rolled oats
- 1 cup lentils, rinsed and thoroughly drained
- 2 cups vegetable broth
- 1 Tablespoon all-purpose flour
- 1 Tablespoon dried onion flakes
- 1 cube no-beef bouillon (or vegetable)
- 1/4 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons onion, minced
- oil for skillet
- 1 medium onion, minced (for topping)
- 1 bunch cilantro, minced (for topping)
Method
Step 1
Place lentils in a saucepan with vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water has evaporated and the lentils are soft. Drain and place in a food processor with oats. Add flour, onion flakes, bouillon, sugar, and spices in food processor and process until combined. Add 1 Tbsp at a time of extra vegetable broth if you need it.
Step 2
In a large skillet, heat a bit of oil on medium-high heat and add the 2 Tablespoons minced onions. Saute until slightly browned. Add the filling mixture from the food processor to this and heat until browned.
Step 3
Warm corn tortillas, fill with filling, and top with cilantro and onion.
Average Member Rating
(4.3 / 5)
9 people rated this recipe
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