Ingredients
- Small red onion 1
- Garlic 2 cloves
- Small red pepper 1
- Lentils 1 x 400g tin
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp + 1 tsp
- Tomato paste 1 tbsp
- Gran Luchito Chipotle Chilli Paste 2 tbsp
- Spinneysfood Dried Oregano ½ tsp
- Spinneysfood Smoked Paprika 1 tsp
- Vegetable stock 4 tbsp
- Spinneysfood Fine Sea Salt To taste
- Nature’s Pride Organic Sweet Potatoes 397g
- Flour tacos or wholewheat tortillas 4
- Kraft Shredded Mexican Four Cheese 150g
- Spinneysfood Fresh Coriander Two handfuls
- Small white onion 1
- Lime 1
- Spinneysfood Mild Guacamole 100g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoky lentil and sweet potato fried tacos
Mexican 15 Mins Prep · 15 Mins Cook
- Peel and finely dice the onion. Mince the garlic. Dice the red pepper. Drain and rinse the lentils.
- Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the diced onion and red pepper. Sauté for 5–6 minutes until softened. Add the garlic and cook for 1 minute. Add the tomato paste, chipotle paste, spices, stock, lentils and salt. Cook for 10–15 minutes or until fragrant.
- Meanwhile, steam the sweet potato according to package instructions. Remove and cool slightly before dicing. Add the diced sweet potato to the lentil mixture and stir to combine.
- Place a tortilla on a clean work surface, top with some shredded cheese, lentil mixture and a handful of fresh coriander. Fold the tortilla over to form a flat taco.
- Heat 1 teaspoon of olive oil in a large pan and fry the tacos for approx. 2–3 minutes per side until golden and crispy.
- Finely dice the white onion and finely chop a handful of coriander. Add to a bowl and mix to combine. Quarter the lime.
- Serve the tacos with the guacamole, onion-coriander mixture and lime wedges.