Directions
- 1In a pan, sauté chopped onions in oil until softened. Add minced garlic and spices, stir well and cook for a minute.
- 2Add lentils and black beans to the pan. Stir in and cook until heated through.
- 3Optional: Add cauliflower rice and mix well.
- 4Preheat the corn tortillas.
- 5Layer Mexican blend cheese on each tortilla. Top with the lentil and bean mixture, and add more cheese.
- 6Fold the tortillas in half, pressing to seal.
- 7Bake the tacos in the oven until crispy.
- 8In a food processor, combine cilantro, sour cream, lime juice and salt.
- 9Blend the ingredients until smooth to prepare the cilantro lime crema.
- 10Serve the crispy tacos with the cilantro lime crema.
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon spices
- 1 cup lentils
- 1 cup black beans
- 1 cup cauliflower rice
- 10 corn tortillas
- 1 cup Mexican blend cheese
- 1 cup cilantro
- 1 cup sour cream
- 1 lime
- 1 pinch salt
Equipment
frying panfood processorbaking sheet
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