Super Crunchy Lentil Tacos
Ingredients
- 1 tablespoon Coconut oil
- 1 Onion (Chopped)
- 2 cloves Garlic (Minced)
- 1 teaspoon Oregano
- 1/2 teaspoon Black pepper
- 1 tablespoon Chipotle
- 1 cup Black lentils (Drained and cooked)
- 1 teaspoon Vegetable broth
- Water (Just a bit to dissolve broth)
- 15 Tortilla's (Depends on size of you tortilla's)
- Olive oil (To grease tortilla's)
The lentils filling
The taco's
Instructions
- Sauté and season
In a pan add your coconut oil ???? and let melt. Once melted add the onion and garlic, let fry for a few minutes.
Now add the rest of the spices (chipotle, oregano, black pepper) and stir.
Add the cooked black lentils along with the broth and a bit of water to dissolve the broth.
- Roll
Grab your tortilla’s and apply a bit of olive oil to them. Add the filling and make little rolls (you may need to heat the tortilla’s up a bit to soften them).
- Bake
Put them on an oven tray and bake them for 40 minutes on 200 °C/390 F, until crispy.
