Directions
- 1Finely chop onions and garlic.
- 2In a pan, sauté onions and garlic with spices until softened.
- 3Add lentils, black beans, and cauliflower rice (optional) to the pan and cook until heated through.
- 4Place corn tortillas on a baking sheet lined with parchment paper and lightly spray with cooking oil.
- 5Layer a little Mexican blend cheese onto each tortilla.
- 6Add a spoonful of lentil mixture on top of the cheese and add more cheese.
- 7Fold the tortillas in half and press down tightly to seal.
- 8Bake until golden brown and crispy.
- 9Meanwhile, prepare cilantro-lime crema by blending cilantro, lime, sour cream, and salt in a food processor.
- 10Serve the crispy tacos with the homemade cilantro-lime crema.
Ingredients
- 1 onions
- 1 tablespoon garlic
- 1 pinch spices
- 1 can lentils
- 1 can black beans
- 1 cup cauliflower rice
- 8 corn tortillas
- 1 cup Mexican blend cheese
- 1 handful cilantro
- 1 lime
- 1 cup sour cream
- 1 pinch salt
Equipment
frying panwooden spoonbaking sheetparchment paperfood processor
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