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:
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.
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.