Good morning, Gorgeous! I hope this day is treating you well so far. I have TWO fabulous recipes to share with you today. Super delicious and fairly quick to throw together if you do some prep work in advance (or use some store bought things instead of making it yourself).
I love tacos. But they don’t love me. I’m gluten-free, which has me avoiding soooo many delicious wheat tortillas. And I don’t tolerate corn well. And that pesky soy-based fake meat is out too. I usually stick to bean burrito bowls, which is fine, but sometimes a girl wants to celebrate Taco Tuesday 😉
I took it upon myself to make something allergy friendly. And it did not disappoint!
It’s tasty and pretty. I think kiddos would enjoy it as well.
Lentil Tacos (serves 2-3)
4 tortilla shells/wraps of your choice (I found Rudi’s gluten-free spinach worked great!)
1 cup of lentils (I actually only had french haha, but I would recommend brown ones)
1 3/4 cups of liquid (I used mostly water and a bit of homemade veggie broth)
spices: 1/2 tsp each of dried cumin, coriander & parsley and 1/4 tsp of garlic & chili spice
Cumin Lime Roasted Veggies (serves 2-3)
4 cups of your fav veggies chopped into bite-sized pieces (I used mushrooms, zucchini & bell pepper)
1-2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water)
1 large clove of garlic, minced
1 tsp of cumin
a sprinkle of coarse sea salt & pepper
the juice of half a lime
Start making your veggies first. Preheat your oven to 400. Chop the veggies and combine them with the olive oil, garlic and spices in an oven-safe dish. Cook for approximately 25 minutes or until veggies are tender. After putting the veggies in the oven, start on the lentils. Put your water and/or veggie broth in a pot with the lentils and a pinch of salt and bring to a boil. Reduce the heat, partially cover and simmer for 20 minutes until they have softened. In the last few minutes of cooking, add the spices and mash them up a bit. When your veggies come out of the oven, squeeze the lime juice on them and stir them up.
Take your lentil mixture and scoop it evenly into 4 tortillas and add your favourite toppings. Serve the veggies alongside your taco. I chopped up some spinach & tomato as garnish. I also quickly whipped up some guacamole and I just happened to have some leftover nacho cheeze in the freezer that I thawed earlier in the day. Voilà!