Veggie tacos

Veggie tacos

Ingredients

serves 4
  • •120g walnuts
  • •200g brown lentils, cooked
  • •¾ tsp sea salt
  • •1 garlic clove
  • •1 tsp cumin
  • •2 tsp smoked paprika
  • •1 tsp chilli powder
  • •½ tsp dried oregano
  • •½ tsp dried thyme
  • •¼ tsp cinnamon
  • •2 tbsp tomato paste
  • •2 tbsp water
  • •1 tbsp olive oil
  • •1 red onion, chopped
  • •1 pepper, chopped
  • •80g sweetcorn
  • •Juice of ½ lime
  • •Large handful fresh coriander, chopped
  • •4–6 taco wraps, warmed

Directions

Cooking mode
  1. 1. To make the taco filling, place the walnuts, lentils, garlic, spices, salt, tomato paste and water in a food processor and pulse for a few seconds until combined, but not completely smooth.
  2. 2. In a large pan, heat the oil. Add the onion and cook for a 5 minutes, until softened. Add the pepper and continue to cook for 5–10 minutes.
  3. 3. Add the corn, taco filling, and a few more tbsp water as needed. Cook on a medium-low heat for 10 minutes, stirring occasionally.
  4. 4. Stir in the lime juice and ¾ of the coriander. Assemble the tacos and top with extra coriander.
Baker Beanie Author

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