Spicy Greens and Lentil Tacos with Guacamole Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 3/4 cup Brown or green lentils
  • 1 Cabbage, purple
  • 1/4 cup Cilantro
  • 1/2 cup Cilantro, leaves
  • 1 Cilantro
  • 3 clove Garlic
  • 1 Guajillo chile or other dried red chile
  • 1 Jalapeno chile
  • 1/2 Jalapeno pepper, whole
  • 1 Jicama
  • 1 tsp Marjoram, dried
  • 1 Onion
  • 1/2 Or whole jalapeno chile

• Condiments

  • 2 2/3 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 tsp Honey or organic cane sugar
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Cotija cheese or grated sharp cheddar cheese

• Liquids

  • 2 cups Vegetable broth or water
  • 1/4 cup Water

Found on lettyskitchen.com

Description

Directions

• Put the water in a blender container. Scoop the meat from the avocado and add the blender, along with the lime juice, minced jalapeño chile, garlic, olive oil, cilantro, honey, and salt. Blend until smooth, scraping down the sides as needed. Taste and add more a bit more jalapeño if you like.
• In a medium saucepan, sauté the onion and garlic in the olive oil until the onions are soft. Add the broth, lentils, dried chile, jalapeño chile, cumin, and oregano. Over low flame, simmer until tender, 20 to 30 minutes. Remove the dried and jalapeño chiles and season to taste with salt.
• In a skillet, sauté the onion and garlic in the olive oil until the onions are soft. Add the greens, cilantro, minced jalapeno chile, and cook until the greens wilt, 5 to 10 minutes. Season with the lime juice, oregano, cumin, and salt. Taste, adding more salt and jalapeño chile if you like.
• Heat the tortillas in a pan or flat top grill over medium heat. Tuck them inside a towel to keep warm.
• Spread a spoonful of lentils in each tortilla followed by a spoonful of the greens. Top with jicama and cabbage. Drizzle with guacamole sauce. If you wish, sprinkle on the optional cheese.