Ingredients
Method
Prepare Lentil Tacos
- Cook 1 cup of quinoa and lentils as per package instructions.¾ cup quinoa, ¾ cup brown lentils
- When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated.⅓ nutritional yeast, 1 tablespoon chili powder, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon garlic , salt and pepper to taste, 1 cup your favorite salsa
- Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.
Prepare Cashew Queso
- Start by soaking 2 cups of cashews in room temperature water for 2 hours. After soaking, drain and rinse them well. If you're pressed for time, you can soak them for at least 30 minutes in hot water instead.2 cups cashews
- Add all the ingredients except for the olive oil to a blender. Blend for about 30 seconds until mostly smooth.½ cup nutritional yeast flakes, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon agave or maple syrup, 1 cup warm water, 2 tablespoons lemon juice, ½ teaspoon ground turmeric, 1 teaspoon salt
- While blending, slowly pour in ¼ cup of olive oil and continue blending until the queso becomes perfectly creamy and smooth. Depending on your blender, this might take a minute or two, and you may need to scrape down the sides a few times. Taste the queso and adjust the spices as needed.¼ cup olive oil
To Assemble The Tacos
- Spread a tablespoon of the lentil filling on a warmed tortilla, then add a spoonful of queso, guacamole, a squeeze of lime, and some cilantro leaves on top. Enjoy!6 - 8 small corn tortillas , 1 handful of cilantro , 1-2 whole lime juice, 1 recipe guacamole
Nutrition
Notes
Nutrition is calculated without guacamole.