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Crispy Potato Tacos with Chipotle Lentils
Serves 8
Healthy and hearty with big flavors.
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Ingredients:
| 2 cups cubed yellow potatoes |
| 1 tablespoon avocado oil, plus 2 teaspoons |
| 1/2 teaspoon dried basil |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon smoked paprika |
| 1/2 teaspoon ground cumin |
| 1/2 teaspoon coriander |
| 1/4 teaspoon salt |
| 6 cloves garlic, crushed |
| 1 green bell pepper, sliced into strips |
| 1 1/2 cups cooked green lentils |
| 2 canned chipotle peppers in adobo sauce, diced |
| 1/2 teaspoon ground cumin |
| 8 taco-size tortillas |
Directions:
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Place the potatoes into a mixing bowl. Drizzle 1 tablespoon of avocado oil over top and add basil, garlic powder, smoked paprika, cumin, coriander, salt and half the crushed garlic. Toss until the potatoes are well coated.
- Transfer the potatoes to the baking sheet. Place into the oven and roast for 20-30 minutes, until potatoes are golden brown with crispy edges.
- While the potatoes are roasting, pour the remaining avocado oil into a pan and bring to medium heat. Once hot, add the bell pepper strips and saute until they soften. Then add the remaining crushed garlic and saute for about 2 minutes, until fragrant.
- Stir in the lentils and saute for about 2 minutes. Then stir in the chipotle peppers and cumin, saute for about 3 minutes.
- Warm the tortillas before ready to serve. Transfer the roasted potatoes to the center of the tortillas. Spoon the lentils over the potatoes. Fold the tortilla in half and enjoy!
| Course: | Dinner, lunch |
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