- Yield : 12-14 mini tacos
- Servings : 3-5
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 40m
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!
- 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)
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.
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.
Warm corn tortillas, fill with filling, and top with cilantro and onion.
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