These tacos are so easy to make and absolutely delicious. I had plenty left over which means I could have more for lunches or dinner later in the week. You can add any toppings you wish to these scrumptious tacos. They are also a great size to fill you up without making you eat too much.
Serves 4
Ingredients:
1 cup unsalted Pumpkin seeds
5 Tbs fresh lime juice (about 3 limes)
¼ tsp coarse sea salt
1½ cups lentils, rinsed
2½ cups vegetable broth
1 bay leaf
1 Tbs coconut oil
½ cup finely chopped carrot
1¾ cups finely chopped yellow onion, divided
2 cloves garlic, minced
2 eggs
¾ cup old-fashioned rolled oats
½ cup chopped fresh cilantro leaves, divided
1 Tbs chile powder
1 tsp ground cumin
¼ tsp ground cayenne pepper
8 corn tortillas
½ cup chopped avocado
¼ cup chopped tomatoes
Directions:
- In a bowl, soak pumpkin seeds in water for 3 hours; drain. In a blender, combine pumpkin seeds, 1 cup water, lime juice, and salt. Blend until mixture is the consistency of cream.
- Preheat oven to 400F. In a medium saucepan, bring lentils, broth and bay leaf to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain and transfer to a large bowl; discard bay leaf.
- In a medium skillet on medium-high, heat oil. Add carrot and 1½ cups onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add to bowl with lentils. To bowl, add eggs, oats, ¼ cup cilantro, chile powder, ground cumin and cayenne. Stir until well combined.
- Line a baking sheet with parchment paper. Using wet hands, shape mixture into 2-in balls, making 18 balls total. Place on baking sheet and bake for 18 to 20 minutes.
- Slice 12 lentil balls in half. Place 3 lentil ball halves on each of 8 tortillas. Top each taco with ½ Tbs Pumpkin Seed Cream. Divide avocado, tomato, and remaining onion, and cilantro over tacos.
Nutritional Facts: per serving
508 cal; 23g protein; 20g total fat (4.5g sat fat); 64g carb; 62mg chol; 267mg sod; 18g fiber; sugars 7g
*This recipe is based off of a recipe from Vegetarian Times Magazine
