Crispy Potato Tacos with Smoky Chipotle Lentils

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

2 cups cubed yellow potatoes, about 2 medium potatoes cut into small 1 inch chunks

1 tbsp plus 2 tsp avocado oil

1/2 tsp coriander

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp dry basil

1/4 tsp salt

6 cloves garlic, crushed

1 green bell pepper, sliced into strips

1 1/2 cups cooked green lentils

1/2 tsp ground cumin

2 chipotle peppers canned in adobo sauce, diced

Romaine Lettuce

Avocado

8 corn tortillas

Lime wedges

Pickled Onions

步驟

Preheat the oven to 425F. To a medium sized bowl, add the cubed potatoes along with 1 tablespoon of oil, coriander, paprika, garlic, cumin, basil and salt and toss to coat. Add in half the minced garlic and toss again to coat.

Place the seasoned potatoes on a parchment lined baking sheet and place in the oven to roast for 20-30 minutes or until golden with crispy edges.

While the potatoes roast, prepare the lentils. Start by adding the remaining oil to a pan and sauteing your peppers with a pinch of salt until they soften.

Add in the remaining garlic and continue to sauté until fragrant, about 1-2 minutes.

Stir in the lentils and sauté along with the pepper and garlic mixture for about 1-2 minutes. Then stir in the cumin, and chipotle peppers and sauté again for 2-3 minutes.

To assemble the tacos, warm up your tortillas in the oven wrapped in foil for 4 minutes or heat over an open flame like a gas stove for a few seconds on each side (you can also heat them in a heated non-stick skillet). Once warm, set them aside and top with lettuce, then the lentils, some crispy potatoes, avocado and pickled onions then enjoy.