I love taking vegetarian spins on classically meat-heavy Mexican meals. I’ve made two types of vegetarian tacos in the past — one filled with a carrot sofrito, and the other with a chickpea-bean mix. This time I decided to make one of the healthiest of tacos out there that is friendly to all kinds of diets. It’s gluten-free and vegan. Instead of using corn tortillas, these tacos use lettuce wraps as the taco shell.
> 1 cup green lentils
> 1 cup walnut pieces
> 1 teaspoon ground cumin
> 1 teaspoon chili powder
> 1 tablespoon olive oil
> 2 tablespoons water
> 2 red bell peppers, thinly sliced
> 4 tomatoes, diced
> 12 leaves large romaine
> toppings: salsa, sliced avocado, sliced green onion, cilantro
To make the lentil-walnut meat, bring 2 cups water to a boil, and add lentils. Simmer for 25 minutes or until tender. Drain excess water. Combine walnuts, lentils, cumin, chili powder and a dash of salt in a food processor. Pulse until chopped. Add oil and water, and process until well combined.
Grill bell peppers until soft, about 8 minutes.
Assemble tacos by topping lettuce lead with lentil-walnut meat, grilled peppers and other toppings.
Makes 4 servings.
Adapted from Oh She Glows.