Spicy Chipotle Lentil and Sweet plantains are the stars of these tacos. Layer in some red beet and cabbage kraut and these make the perfect plant-based tacos for or Taco Tuesday or Meatless Monday
Course Breakfast, Dinner, lunch, Main Course
Keyword budget-meals, easy recipes
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1medium to largeRed Oniondiced
1cupFrench Green Lentils
¼tspOregano or 1 bay leaf
2- 3Chipotle Pepper in adobo
1-2tbspAdobo sauce from can
8-12Corn Taco Shells
1tbspRed Pepper Flakes (Optional)
4tbspWildbrine Red Beet and Cabbage Kraut
1-2pinchesSalt to taste
Fresh Cilantro to taste
Pour olive oil to a medium to large shallow pan on medium heat. Run the dry lentils under water removing any particles. Drain, dry, and set aside.
Add the minced garlic and red onion and let sweat on medium to low heat so the red onion can caramelize.
Once the red onion is softened add the lentils and toast them for about a minute. Continuously moving the lentils around the pan.
Add 2cups of water and salt and let cook for about 20 minutes
Open a can of chipotle peppers and add 2-3 peppers to a blender. (If you want less heat, remove some of the seeds from the chili before blending.) Add some of the adobo sauce from the can, tomato paste, and a little bit of water enough so that it can blend.
Pour the chipotle tomato mixture to the lentils and combine them. Let simmer on low while you prep the plantains.
Frying the Plantains
Heat up a small frying pan add a few tablespoons of oil when hot.
With the tip of a knife, make a line down the side lengthways of the plantain and peel. Cut in a diagonal slice.
Add a few slices to the hot oil and let cook for about 1- 2 minutes and flip and cook for about a minute to two on the other side. Continue to flip till golden brown and soft.
Let rest on a paper napkin and lightly salt.
Making the Tacos
Warm up the corn taco shells as directed on the packaging.
To the taco shells, Scoop 2- 3 spoonful of lentils, 2-3 plantain slices, and a spoonful of WildBrine Red Beet and Cabbage Kraut. Top of with cilantro