Chipotle lentil tacos with avocado cream are so full of flavor! Lentils pair well with the smoke-dried jalapeno peppers in Mexican chipotle paste. The spiced lentils add the bulk to these tacos and are then lightened with spinach and topped with a flavourful avocado cream, reminiscent of guacamole.
Lentils make a great base for vegetarian and vegan meals, and their earthy, nutty flavour pairs well with the smoke-dried jalapeno peppers in Mexican chipotle paste.
The spiced lentils add the bulk to these lentil tacos and are then lightened with spinach and topped with a flavourful avocado cream, reminiscent of guacamole.
At home, we know what we should do to cut down on food waste: grow it ourselves if we can, don’t overbuy and eat all edible parts of plants before they wilt. At a basic level, we must respect food and all the effort that it took to get it to us. We must care – and as vegetarians and vegans we certainly know how to care about what we allow on our plates.
Eating cauliflower leaves won’t feed the hungry, but a collective consideration towards food and the efforts involved in making it available could begin to mend our food system. We simply can’t let it rot, wilt or decay. As spring gently whispers warmth to awaken gardens, and life thrusts from the recently frozen soil, it’s our chance to start anew…
Sometimes food gives us more than we realise. With minimal effort, we can re-grow fresh vegetables from scraps with only water and a windowsill. For instance, if you stick the root ends of spring onions, with about an inch of the white part intact, into a glass of water on the windowsill, they’ll soon regrow. Or, if garlic cloves are getting old and starting to sprout, put them into a shallow dish of water and the greens will grow. Let them get a few inches tall, then snip off the tops to sue as a mild flavouring in salads – of use them on these lentil tacos.
Have a go with this issue’s Mexican-inspired recipe: once you’ve finished chopping your spring onions, save the roots to sprout new life for another meal. Enjoy the lentil tacos!
Vegan Mexican Recipes
Looking for more vegan Mexcian recipes? Try these!
Chipotle Lentil Soft Tacos with Avocado Cream
For the chipotle lentil soft tacos:
- 1 cup (250g) Puy lentils Or brown or green lentils
- 1 teaspoon olive oil
- 1 teaspoon chipotle paste
- 2 spring onions chopped
- 2 handfuls of spinach roughly chopped
- salt and pepper
- 8 small flour tortillas
- salad leaves and chopped tomatoes to serve
For the avocado cream
- 1 ripe avocado
- 2 tablespoons chopped fresh corriander
- 1 tablespoon olive oil
- juice of 1/2 lime
- pinch of salt
For the chipotle lentil soft tacos
- Cook the lentils according to packet instructions, or use pre-cooked.
- Heat a frying pan on a medium-low heat, then add the oil, chipotle paste and lentils. Warm for 3 minutes, stirring gently so as not to break up the lentils.
- Gently stir in the spring onions, spinach and seasoning, then cook for a few minutes until the spinach has wilted slightly.
For the avocado cream:
- Puree the avocado flesh and all the remaining ingredients in a blender or with a hand-held stick blender, until smooth and creamy.
- Fill the tortillas with the lentil mixture, salad leaves and tomatoes, then drizzle with the avocado cream. Serve immediately.