Copyright Bluebird Grain Farms LLC.

Yields 4-6 Servings

Ingredients:

2 ½ Cups Cooked Einka & Lentil Blend (1 ¼ Cups dry, cooked with 2 ½ Cups water)

½ Medium onion – chopped

3 Cloves garlic – chopped

½ Medium sweet potato – grated (about 1 Cup)

½ Cup rolled oats

½ Cup chopped fresh cilantro

1 Tablespoon Dijon mustard

1 egg, or egg replacer (1 Tablespoon flax blended with 3 Tablespoons almost boiling water)

1 ½ Teaspoons each: smoked paprika and cumin

1 Teaspoon kosher salt, plus more to taste

Ingredients to Serve:

Olive oil

A big handful of chopped leafy greens per person (broccoli raab, chard, kale, spinach)

1 garlic clove per person – chopped

Your favorite tortillas (4.5 inch street size, or 6 inch regular size)

Your favorite toppings (shredded cabbage, salsa, avocado, cheese, chopped radish, lime, etc.)

*Optional, but highly recommend: creamy dressing made with equal parts mayonnaise and cortido (Latin American sauerkraut) or salsa, and enough liquid (cortido juice, kefir, buttermilk, or water) to make it saucy.

Method:

In the bowl of a food processor, pulse together the Einka & Lentils, onion, 3 garlic cloves, sweet potato, oats, cilantro, mustard, egg, smoked paprika, cumin, and salt.  Pulse/process until finely chopped and completely mixed together.

Heat a frying pan over medium-high heat, add about 2 teaspoons olive oil per person.  For each person, add 1 handful chopped leafy greens, 1 chopped garlic clove, and a pinch or two of salt.  Stir to wilt the greens, then add about ½ Cup of Einka & Lentil filling per person.  Stir frequently, and cook for about 3 minutes.  To get crispy bits, let the mixture sit without stirring, for another minute or two at medium heat.

Heat tortillas, and serve with the smoky Einka & Lentil filling, top with your favorite toppings, and creamy sauce to taste!

The Smoky Einka & Lentil taco filling will keep well in the fridge for at least 5 days and freezes beautifully.