Lentil Avocado Tacos

Lentil Avocado Tacos

6 servings
An easy, nourishing and flavor-packed gluten-free and vegetarian quesadilla! Loaded with a nutrient dense, seasoned lentil-walnut mix, creamy avocado and your favorite melty cheese. Perfect for busy weeknights or a satisfying lunch! Lentil Walnut Mix can be made ahead and stored in the refrigerator for several days. Note: Prep time includes cooking lentils. Once you cook your lentils, prep time is 5 minutes!

Ingredients

  • to rtillas
    2
  • lentil walnut mix
    2 tbsp
  • Monterrey jack
    2 tbsp
  • avocado

    sliced

    ½
  • cooked French lentils
    1 ½ c
  • walnuts
    ½ c
  • ground cumin
    ½ tsp
  • oregano
    2 tsp
  • onion salt
    ½ tsp
  • whole tomatoes)

    drained (I have also used the equivalent diced tomatoes if I can't find whole tomatoes

    1 can
  • garlic
    1 clove
  • white onion
    ½ small
  • jalapeno

    de-seeded

    1
  • cilantro
    ⅛ c
  • juice from 1 lime

    approximately 2 tablespoons

  • cumin
    ¼ tsp
  • salt
    ½ tsp
  • sugar
    1 tsp
  • chili powder
    1 ½ tsp
  • salt
    ¼ tsp

Directions

Lentil walnut mix

  1. 1

    If you haven't cooked your lentils, cook them first. I like to cook with a mix of 1/2 vegetable broth, 1/2 water for extra flavor. These can be cooked a day in advance.

  2. 2

    Add all ingredients, except ¼ -1/2 cup lentils, to a food processor and pulse 6-7x until taco "meat" texture forms. Place in a bowl and mix with reserved lentils. Note: We love whole lentils but feel free to pulse the lentils in the food processor if you want more of a meaty texture.

  3. 3

    Can be made ahead and served room temperature or heated up a bit -- either way is great

The best salsa

  1. 1

    Place all the ingredients in a food processor and pulse 12-15 times or until desired consistency.

Quesadillas

  1. 1

    Heat a large skillet with a little bit of oil over medium/ high heat. Add 1 tortilla. Heat for about 1 minute or until starting to cook/ bubble.

  2. 2

    Sprinkle generously with cheese.

  3. 3

    Add a few spoonfuls the Lentil Walnut Mix and spread evenly.

  4. 4

    Add avocado.

  5. 5

    Add second tortilla, and lightly brush with oil. and cook 1-2 minutes or until bottom side crisp and filling start to cook/ cheese starting to melt.

  6. 6

    Using a spatula and gently holding the top of the quesadilla, flip the quesadilla and cook the second side 1-2 minutes or until crisp and filling warm/ cheese melted.

  7. 7

    Serve as is or top with tomato salsa.

  8. 8

    Enjoy!

Lentil Avocado Tacos

Lentil Avocado Tacos

40 min6 servings

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