Tacos are a great dish to add some Mexican flair into your meal, and you can easily make them using fresh vegetarian ingredients. A delicious Shabbat homemade dinner, it’s satisfying, packed with flavor and only takes about 20 minutes. It’s such a tasty, healthy, easy weeknight idea–even when you’re exhausted Friday night. Happy cooking!
Sweet Potato & Lentil Tacos
makes enough filling for about 6 corn tortilla tacos
- 1/2 red onion (diced)
- 1 small sweet potato (diced with peel on)
- 1 (15 oz) can cooked lentils (drained and rinsed in a colander)
- a handful of arugula (or any greens! cilantro, lettuce, spinach, chopped kale…)
- 1 avocado
- hot sauce
- corn tortillas (or flour if you prefer)
1. Sauté the diced onion and sweet potato with some olive oil, salt and pepper for about 10 minutes over med/low heat, until the potatoes are soft when poked with a fork.
2. For the last minute, add the lentils, just to warm them.
3. Spoon the mixture into warm tortillas (I use tongs and heat mine over an open stovetop flame).
4. Top each taco with a pinch of arugula, a slice of avocado, a bit of hot sauce and a pinch of flaky salt.
This recipe was reprinted with permission from The Forest Feast.