Ingredients
- 2 1/2 cups Bluebird Einka & Lentil Blend cooked (1 1/4 cup dry blend cooked with 2 1/2 cups water)
- 1/2 medium onion chopped
- 3 cloves garlic chopped
- 1/2 medium sweet potato grated (about 1 cup)
- 1/2 cup rolled oats
- 1/2 cup fresh cilantro chopped
- 1 egg (or egg replacer: 1 tablespoon flax blended with 3 tablespoons almost boiling water)
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon kosher salt plus more to taste
To Serve
- olive oil
- handful/person chopped leafy greens (broccoli raab, chard, kale, spinach)
- 1 clove/person garlic chopped
- your favorite tortillas (4.5 inch street size or 6 inch regular)
- your favorite toppings (shredded cabbage, salsa, avocado, cheese, chopped radish, lime)
- 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.
Methods
- In the bowl of a food processor, pulse together the Einka & Lentils, onion, 3 garlic cloves, sweet potato, oats, cilantro, 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.
