Select Page

PREP TIME: 15 minutes (not including
time to make Pepperjack Cheese Sauce)
ACTIVE TIME: 35 minutes
1 quart low-sodium vegetable broth
2 cups brown lentils, rinsed and picked
2 teaspoons ancho chile powder
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
3 tablespoons liquid aminos (or gluten-free
tamari; use coconut aminos to be soy-free)
2 tablespoons lime juice
Salt and black pepper to taste
12 corn tortillas
Shredded cabbage
Guacamole or sliced avocado, optional
Salsa, optional
Pepperjack Cheese Sauce, optional
1. In a medium pot, combine the broth,
lentils, ancho chile powder, cumin,
coriander, garlic powder, onion powder,
and paprika. Cover the pot and bring to a
boil. Once boiling, crack the lid and reduce the heat to a simmer. Let simmer until the liquid has cooked
away, 15 to 20 minutes. Remove from the heat.
2. Add the liquid aminos, lime juice, salt, and pepper. Use a potato masher to smash the lentils until they
slightly resemble taco meat.
3. While the lentils are cooking, you can prepare the tortillas. Heat a large frying pan, preferably cast
iron, over medium heat. Place a tortilla in the pan and once the edges begin to curl up (after about 30
seconds), flip and cook for another 30 seconds. Place the heated tortilla on a plate and cover with
aluminum foil. Repeat with the remaining tortillas.
4. To serve, scoop a bit of the smashed lentils onto a tortilla. Top with cabbage, and add guacamole,
salsa, and/or cheese sauce (if using).