Smash Lentil Queso Tacos
Ingredients
For the Lentils:
- 1 Cup DRIED Lentils, washed, rinsed and drained (green, brown or black lentils work)
- 1 can plum tomatoes
- 2 1/2 Cups water
- 1 Onion, diced
- 2 Shallots, diced
- 4 cloves garlic, minced
- 3-4 TBS Olive Oil (optional, for sautéing)
- 2 TBS Chili Powder
- 2 TBS Cumin
- 1 tsp Onion, granulated
- 1 tsp Salt, kosher
- 1 tsp Black pepper
- Handful tortilla chips, crushed
- 1 ½ Cups Shredded Smoked Vegan Cheese (Optional)
For the Tacos:
- 1 Pack small to medium sized tortilla wraps or soft taco shells
- 1 Head Lettuce, shredded
For the Pico De Gallo/Salsa:
- 2 tomatoes, diced
- ½ red onion, diced
- Handful, Cilantro/Coriander, rough chop
- 2 limes, juiced
- Jalapeno Diced (optional)
Instructions
- Prepare the Lentils:
- Rinse and drain 1 cup of dried lentils.
- Dice 1 onion, 2 shallots, and mince 4 cloves of garlic. Keep separate from lentils.
- Sauté Aromatics:
- Heat 3-4 TBS of olive oil in a medium saucepan over medium heat (or use broth/water for steam sautéing).
- Add diced onion, shallots, and minced garlic to the heated pan.
- Sauté for a couple of minutes, stirring occasionally.
- Cook the Lentils:
- Add the rinsed lentils to the pot.
- Squish in 1 can of plum tomatoes (be careful of squirting).
- Add 2 1/2 cups of water.
- Bring to a boil, then reduce heat to a simmer.
- Stir and check periodically until the lentils are soft (like rice, but you can stir this).
- Turn off the heat and let it sit to cool down.
- Add Tortilla Chips and Cool:
- Add a good-sized handful of crushed tortilla chips to the lentils for added flavor.
- Cool completely until almost solidified (refrigerate for a couple of hours or overnight).
- Tip: If not using oil, blend half of the lentil mixture to make it thick and sticky.
- Prepare Pico de Gallo:
- Dice 2 tomatoes and ½ red onion.
- Rough chop a handful of cilantro/coriander.
- Combine diced tomatoes, red onion, and cilantro in a bowl.
- Juice 2 limes and add to the bowl.
- Stir and taste test. Do not add salt to prevent liquid pooling. Salt to taste when serving.
- Assemble Queso Lentils:
- Add 1 ½ cups of shredded smoked vegan cheese to the cooled lentils (optional).
- Stir to combine.
- Assemble Tacos:
- Add the lentil mixture to half of a tortilla.
- Fold the tortilla over and press down to seal.
- Repeat for the desired number of tacos (this recipe makes about 12).
- Smash the Tacos:
- Heat a cast iron pan over medium heat.
- Add a little bit of oil to the bottom of the pan (ensure pan is well seasoned if omitting oil).
- Place the tacos in the pan and press down.
- Cover with a lid or another pot lid to help steam and melt the cheese.
- Flip and toast each side until golden brown and crispy.
- Plate and Serve:
- Add shredded lettuce to a plate.
- Top with fresh pico de gallo.
- Add a dollop of vegan Greek yogurt or sour cream (optional).
- Place the smash lentil tacos on top and serve immediately.
Video Description
Smash Lentil QUESO-TACOS! The BEST Lentil Dish ever. I’ve been making these for some time now, inspired by the smash burger craze but TACOS and plant based and vegan friendly. Hope you get to make these as part of your regular meal or snack time rotation, you won’t regret it. Smokey, meaty, crunchy and absolutely bangin delicious. This is one for the whole family.
https://dereksarno.com/
The BEST Smash Lentil Tacos
1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)
1 can plum tomatoes
2 1/2 Cups water
1 Onion, diced.
2 Shallots, diced.
4 cloves garlic, minced.
3-4 TBS Olive Oil (optional) Steam sauté if you prefer with a bit of broth or water
2 TBS Chili Powder
2 TBS Cumin
1 tsp Onion, granulated.
1 tsp Salt, kosher
1 tsp Black pepper
Handful tortilla chips, crushed.
1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)
1 Pack small to medium sized tortilla wraps or soft taco shells
1 Head Lettuce, shredded.
Pico De Gallo/Salsa:
2 tomatoes, diced.
½ red onion, diced.
Handful, Cilantro/Coriander, rough chop
2 limes, juiced.
Jalapeno Diced, optional.
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