Chipotle Lentil Tacos

1/18/2022

Chipotle Lentil
Tacos

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 12 - 14 Tacos

WHAT YOU NEED

14 Corn Street Taco Shells
2 Tbsp. EVOO
1/2 Large Yellow Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, crushed & minced
540ml Lentils, drained & rinsed
1/3 C PC Brand Plant-Based Chicken Broth (Sub Veggie Broth if Needed)
1 - 2 Chipotle Peppers in Adobo Sauce
1/2 C Old Cheddar, shredded
1 Tsp. Cumin
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/2 Tsp. Chili Powder
1/2 Tsp. Tajin Spice
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Pepper Flakes
Sea Salt
Garnishes - Red Cabbage, Salsa Verdes, Sliced Green Onions, Cilantro, Chipotle Mayo, Lime Wedges

Preheat oven to 350 F. Wrap tortillas in foil and place into the oven until malleable. Alternately, you could wrap them in two batches in paper towels and microwave them until malleable. I prefer the oven.
Begin heating the EVOO in a medium sized skillet set to just below medium heat. Once heated, add the garlic, onion, pepper, and a good pinch of sea salt. Stir and cook until translucent, about 6 minutes, and stir in all of the spices. Let the spices cook for another minutes with the onions & peppers before adding in the lentils. Stir until the lentils have come to temperature.
Add the broth and chipotle pepper to a small blender and blend until combined. (I found 1 chipotle not spicy enough but two was packing serious heat. Up to you how hot you'd like it ;) Pour this in to the lentils, stir, season with sea salt, and cover for 5ish minutes. Remove cover and mash up most of the lentils. Continue to cook until liquid is absorbed.

Stir in the old cheddar until melted and mixed in to the lentil mixture. Remove from heat and taste, adjust salt if needed.
For service, spoon some of the cheesy lentil mixture on to the shells followed by some crispy red cabbage, chipotle mayo, salsa verdes, and green onions. I didn't have any cilantro at the time but that would be lovely here as well! ENJOY!