What is it about a fresh, juicy taco and a cold beer on a Tuesday that makes the work or school week so much easier to get through? I can’t pin point the answer for you but Taco Tuesdays are probably the best thing since sliced bread. I do love bread, but tortillas…everyjuan loves tacos. Right?
My friends and I started doing Taco Tuesdays a while back; sometimes we would go to a Mexican restaurant and other times we would cook in someone’s apartment. Sadly, our schedules no longer allowed for these Tuesday fiestas and so we moved them to Thursdays. Hence, Thaco Thursdays were born.
I said Thaco.
This recipe will fly far, far beyond your wildest veggie taco fantasy. Sure we’ve all had beef or chicken tacos, even tofu or just bean tacos. Boring. I’m snoring.
Swap out your same-old same-old tacos for these delicioso spicy lentil tacos! Or…burritos depending on the type of tortilla you wrap it in and whether or not you want to add in the rice. Take my word on this one, you want it. The lime and cilantro bring plain brown rice to the next level. You’ll be saying “Chipotle who?”
Lentils are simmered with spicy adobe peppers and sweet, crunchy organic corn. This taco filling is so good, you absolutely will not miss any meat. Scout’s honor Throw in some salsa, avocado, and a healthy whole grain tortilla…and you’ve got yourself a match made in Mexican cuisine heaven.
The peppers come canned and are found in the international aisle in your grocery store or in a special market. This is the brand I used:
Gather all your amigos and make these tacos for your next Taco Tuesday!!! And don’t forget to add some Corona, Tecate, or margs to the mixture 😉 Ole.
Chipotle & Lime Lentil Tacos
- 1/2 cup uncooked brown rice
- 1 1/4 cups water or vegetable broth (for rice)
- 2 fresh limes
- 1 tablespoon chopped cilantro
- 1 3/4 cups vegetable broth (for lentils)
- 1/2 cup dry green or brown lentils
- 1 chipotle pepper in adobo + 2 T of the adobo sauce in the can (comes canned in the international food section of the grocery store)
- 1/4 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 cup sweet corn
- Tortillas (whole wheat flour/corn, I used Ezekiel Sprouted Grain…)
- 1 handful of raw spinach
- 1/2 large ripe tomato, diced
- 1 avocado, sliced
- Salsa, whatever kind you prefer
- Begin with the brown rice, it can take a while to prepare. If you have a rice cooker and are all too familiar with using it, great- throw in the rice and 1 1/4 cups water/broth and call it a day. If not, use a large sauce pan, bring those two ingredients to a boil and then reduce heat to low and simmer, covered, for 40-50 minutes until most of the liquid has been absorbed. Check rice after 30 minutes because we are all well aware that each stove is a unique snowflake and cooking times may vary 😉
- Let the rice stand for 5 minutes, then fluff with a fork. Squeeze the juice of one lime into the rice. Gently stir the cilantro into the rice. Set rice aside.
- For the lentil taco filling, combine 1 3/4 cups of the vegetable broth with 1/2 cup lentils in a medium sauce pan.
- Mince the chipotle pepper finely and add it, along with 2 T of the adobo sauce from the can, to the lentil and broth. I added even more sauce because I reallllllly like my food spicy. Use less if ya can’t handle all dat heat.
- Bring the entire mixture to a boil, then reduce to a simmer, cover, and cook until the lentils are tender (15 minutes). Don’t overcook as lentils will become mushy and sog-tastic. If you are using split lentils, the cooking time will be much less. Taste and add more adobo if you can handle it. This stuff is super spicy- you have been warned. Add in the salt, garlic powder, and cumin.
- Cook corn accordingly…I bought organic frozen sweet corn and cooked via directions on the package. Then add cooked corn into the lentil mixture when it is done. If using fresh corn, simply stir in corn when lentil pot is down cooking.
- Squeeze juice from one lime into lentil/corn mixture and gently stir.
- Optional: Heat up tortillas by placing one tortilla in a clean, dry skillet on the stove on low heat. Flip tortilla when it becomes warm and begins to crisp up. It’s done when it’s warmed on both sides. Repeat for however many tortillas you are making.
- Line tortilla with some spinach, then tomatoes, then a couple spoonfuls of cilantro lime rice followed by some of the lentil/corn mix, then add avocados and, if you so choose, a generous spoonful of spicy salsa. Wrap up and devour. Ole.