Lentil Pecan Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4-5 servings
Ingredients
  • 1cup lentils, rinsed and drained
  • 1 cup pecans (pieces or halves both work)
  • 2 TBS olive oil
  • 2 tsp chili powder
  • 2 tsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • ⅛ tsp cayenne
  • 16-20 taco shells
  • Lettuce, tomato, cheese, and sour cream, hot sauce, for serving
Instructions
  1. In a small sauce pan, cover lentils with water. Bring to a boil and simmer for 20 minutes. Drain and rinse well.
  2. Meanwhile, toast pecans until starting to brown and fragrant. Pulse pecans in the food processor until well chopped, but not fine.
  3. Add cooked lentils, olive oil and seasonings to the food processor. Pulse a few more time to break up lentils and the combine spices.
  4. Serve in taco shells with your favorite taco toppings. I layer my tacos with the lentil pecan mixture on the bottom, topped with cheese, lettuce, tomatoes, sour cream and a dash of hot sauce.
Notes
The lentil pecan mixture will keep in the fridge for about 1 week.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lentil-pecan-tacos/