Lentil & Black Bean Tacos with Shredded Carrots & Avocado

Here is another great vegetarian taco recipe for you to try! Full of flavor, full of health....these tacos are a total win!

This recipe makes about 8 small tacos. If you want to add meat, I think shredded chicken would be a good addition. Enjoy!

Ingredients:
1 Tbl coconut oil or extra virgin olive oil
1 medium onion, diced
5 garlic cloves, peeled and chopped
1 15oz can lentils, drained and rinsed
1 15 oz can black beans, drained and rinsed
12 cherry tomatoes, cut into quarters
1 tsp dried cumin
1 tsp dried coriander
1/2 tsp salt
1 tsp chili powder
juice of one whole lemon
8 taco sized tortillas

Topping Ideas:
shredded carrots
ripe avocado, cut or smashed
shredded cabbage
thinly sliced kale, green stems removed
chopped red or green bell pepper
chopped fresh or pickled jalapenos
sliced radishes
pickled onions (this is a must for my family!)
hot sauce
salsa
sour cream or plain Greek yogurt
pepitas
cooked brown rice

Directions:
Heat oil over medium heat. Add onions and cook for for 3 minutes. Add garlic and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add quartered cherry tomatoes and cook for about one minutes. Add lentils, black beans, and spices. Stir and cook for a few minutes, until everything is incorporated and warm. The lentils and beans will start to break down a bit and become mashed, this is fine. Turn off the heat and squeeze the juice of one lemon over the lentil mixture and give a good stir. Now you are ready to assemble the tacos.

While lentil mixture is cooking warm tortillas. Add about 1/4 cup of the lentil mixture to a warmed tortilla and top with your desired toppings. I used shredded carrots, thinly sliced kale, pickled onions, cooked brown rice, sliced avocados and hot sauce on mine. Try to get as many fresh veggies in there as you can for a very healthy veggie taco! Enjoy!

Roasted Cauliflower Tacos with Chickpeas & Aioli Sauce

Who doesn't love tacos? Mexican food is a favorite around here, for sure! I make these cauliflower tacos all the time and they are always a big hit.  They are full of fiber and therefor filling, meat-free yet full of complex flavors, and most importantly, healthy and delicious!  

This recipe makes enough for about 8 small tacos. So if you have a hungry crew, I suggest doubling the recipe! Serve with rice, beans, and a small side salad. Oh and don't forget the chips and salsa! Enjoy! 

Ingredients:

Cauliflower

• 1 large head of cauliflower, rinsed and chopped into small florets
• 2 Tbl melted coconut oil or olive oil
• 1/2 tsp salt
• black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Roasted Chickpeas

• 15 oz can of chickpeas, drained and rinsed
• 1 Tbl coconut oil (melted) or olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Quick Chipotle Aioli

• 3 Tbl mayonaise or vegan mayo
• 2 tsp vinegar based hot sauce (I like Hank's)
• 2 tsp fresh lemon or lime juice
• 1 tsp honey
• pinch of salt & pepper

Other Ingredients:

• small flour or corn tortillas
• perfectly ripe avocado, cut into slices
• pickled onions
• a squeeze of lime juice, chopped cilantro, thinly slice radish, all optional toppings

Directions:

Preheat oven to 425F

Toss cauliflower with oil, salt, pepper and spices. Spread out on a parchment lined cookie sheet. Roast in the oven for 25-35 minutes, to desired doneness. Check on the cauliflower every 15 minutes or so and toss with a spatula so it cooks evenly. 

The chickpeas have the same spices as the cauliflower so you can make them both at the same time, if you like. Toss the chickpeas with oil and spices. Roast at 425F for 20-25 minutes on a parchment lined cookie sheet. I think the chickpeas are better a little on the soft side for these tacos, so don't cook them for too long making them crispy.

While cauliflower and chickpeas are roasting, slice the avocados and make the aioli sauce. Mix all the ingredients in the aioli sauce in a bowl and whisk until smooth. 

Warm tortillas by wrapping in foil and placing in a 300F oven for 5 to 10 minutes, or so. Or you can also warm them one by one in a dry frying pan turned to medium low heat. To assemble tacos place cauliflower, chickpeas, and sliced avocados on top of a warmed tortilla. Drizzle with the chipotle sauce and any other toppings you like! Serve with rice and beans or a small side salad. Enjoy!