Mexican > Tacos > Lentil Tacos

Chaya and Lentil Tacos Recipe

Ingredients with Measurements:
- 1 cup cooked lentils
- 1 cup chopped chaya leaves
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Skillet or frying pan

Step-by-step instructions:

1. In a skillet or frying pan, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, and sauté until onion is translucent.
3. Add cooked lentils and chopped chaya leaves to the pan, and stir to combine.
4. Sprinkle cumin, chili powder, salt, and pepper over the mixture, and stir to evenly coat.
5. Cook for 5-7 minutes, stirring occasionally, until chaya is wilted and mixture is heated through.
6. Warm corn tortillas in a separate skillet or in the oven.
7. Assemble tacos by placing a spoonful of the lentil and chaya mixture onto each tortilla.
8. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
9. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings (2 tacos per serving)

Nutritional information:
- Calories per serving: 260
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 190mg
- Total carbohydrates: 36g
- Dietary fiber: 12g
- Sugars: 2g
- Protein: 10g

Substitutions for ingredients:
- Spinach or kale can be substituted for chaya leaves.
- Black beans or chickpeas can be substituted for lentils.

Variations:
- Add diced tomatoes or salsa to the taco filling for extra flavor.
- Top tacos with crumbled feta or cotija cheese for added richness.

Tips and tricks:
- To save time, use canned lentils instead of cooking them from scratch.
- To make the tacos spicier, add a pinch of cayenne pepper or red pepper flakes to the filling.
- Leftover taco filling can be used as a salad topping or mixed with rice for a quick and easy meal.

Storage instructions:
- Store leftover taco filling in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat taco filling in a skillet over medium heat until heated through.

Presentation ideas:
- Serve tacos on a colorful plate or platter for a festive presentation.
- Garnish tacos with extra cilantro or lime wedges.

Pairings:
- Serve tacos with a side of Mexican rice or a simple green salad.

Suggested side dishes:
- Mexican rice
- Green salad
- Grilled vegetables

Troubleshooting advice:
- If the taco filling is too dry, add a splash of water or vegetable broth to the pan.

Food safety advice:
- Make sure to thoroughly wash chaya leaves before using them in the recipe.

Food history:
- Chaya is a leafy green vegetable that is native to Mexico and Central America. It has been used for centuries in traditional Mayan cuisine.

Flavor profiles:
- The lentil and chaya filling is savory and slightly spicy, with a hint of earthiness from the cumin and chili powder. The avocado and cilantro add freshness and brightness to the dish.

Serving suggestions:
- Serve tacos with a cold beer or a refreshing margarita for a fun and festive meal.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Herbal, Earthy