This gets 5 stars for crazy delicious easy vegan recipes. If you don't have lentils on hand, you can use any beans instead. Make sure you warm your corn tortillas in the microwave or on the stove before filling and serving.
Prep Time2 minutesmins
Cook Time8 minutesmins
Course: Main Course
Servings: 6
Author: Jenné
Ingredients
1tbspgrapeseed or coconut oil
6green onionswhite parts, minced (green parts saved for garnish)
1garlic cloveminced
1cupchopped walnutsfinely chopped
1tspcumin powder
1tspchili powder
1can lentilsdrained
1can diced tomatoes
1/2bag baby spinach
1/2avocadosliced
1/4cupcilantrochopped
1lime
6corn tortillas
Instructions
Warm oil in a skillet on medium heat.
Add the garlic and greens onions, and sauté about 1 minute.
Then add in the walnuts to toast for about 1-2 minutes.
Add chill powder and cumin to also toast for about 30 seconds to 1 minute.
Now add a can of cooked lentils, and a can of diced tomatoes. Stir well, and season with a little salt.
Bring it to a simmer and cook for about 5 minutes.
Turn off the heat, and stir in the spinach. It will wilt as you stir it into the hot food.
Season to taste with salt.
While the filling cooks, warm up tortillas in a skillet, or microwave for 30 seconds.
Fill the tortillas with the lentil chili, and top with avocado, green onion, cilantro, and lime.