Vegan Tacos Recipe
House-made lentil walnut 'chorizo,' organic greens, cortido kraut, fire roasted tomato salsa, and fire roasted jalapeno cashew crema on local corn tortillas with black beans, red jasmine rice, and taqueria pickles
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Ingredients
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Lentil Walnut Chorizo
Fire Roasted Tomato Salsa
Jalapeno Cashew Crema
Tacos Assembly
Method
Lentil Walnut Chorizo Preparation
- 1
Cook the Lentils
In a medium pot, combine green lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender. Drain and set aside.
- 2
- 3
Combine Ingredients
Add cooked lentils, chopped walnuts, smoked paprika, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for another 5-7 minutes, allowing flavors to meld.
Fire Roasted Tomato Salsa Preparation
- 4
Mix Ingredients
In a bowl, combine fire roasted tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors combine.
Jalapeno Cashew Crema Preparation
- 5
Blend the Crema
In a blender, combine soaked cashews, chopped fire roasted jalapenos, lime juice, water, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Taco Assembly
- 6
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 7
Assemble the Tacos
On each tortilla, start with a layer of black beans followed by red jasmine rice, lentil walnut chorizo, organic greens, cortido kraut, and a drizzle of jalapeno cashew crema.
- 8
Serve
Top with a spoonful of fire roasted tomato salsa and taqueria pickles. Serve immediately and enjoy!
