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VEGAN LUNCH ENCHILADA SAUCE TACOS TTAcos made with brown rice and lentils with pumpkin seed and chile ancho sauce. • Servings: 6 • Author: piloncilloyvainilla.com INGREDIENTS • 4 cups of cooked rice and lentils see notes • 1 tablespoon neutral oil • 3 large cloves garlic minced • 1 teaspoon cumin • 1 teaspoon ancho chile • 1 teaspoon salt • 1/2 cup seeds pumpkin seeds • 1 cup tomato puree • 1 cup water To serve: • avocado • romaine lettuce julienned • dried oregano • corn tortillas INSTRUCTIONS • In a pan add the tablespoon of oil and when hot, without being smoking hot, put the garlic. • Leave for 3-5 minutes until they begin to release their aroma. Add the cumin, the teaspoon of salt, ancho chile and pumpkin seeds. Leave 5-7 min or until the species begin to smell delicious. • Add the tomato puree and water. Lower the heat and let the sauce simmer for 3 minutes. Blend the sauce and check for seasoning. • In the same pan add the lentils and rice. Pour the sauce over and leave at low heat until everything is warm. • With this mixture of rice and lentil with enchiladas sauce make tacos. • Serve the tacos with lettuce, sprinkled dried oregano and more sauce. RECIPE NOTES To cook lentils and I use my crockpot (slow cooker). I put a cup of brown rice and a cup of lentils plus four cups of water. Each pot crockpot is different, use yours as directed. #Foodie #Recipes #Healthyfood #NationalNutritionMonth #Veganhour #BaeWolvesFitness ‬

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VEGAN LUNCH SWEET POTATO AND POTATO TACOS WITH TOMATILLO-CHIPOTLE SAUCE • PREP TIME: 15 mins • COOK TIME: 20 mins • TOTAL TIME: 35 mins Easiest tacos full of benefits and flavor. • Servings: 4 -6 • Author: piloncilloyvainilla.com INGREDIENTS • 2 potatoes diced • 2 sweet potatoes diced yams • 1/3 cup diced onion • 1/2 teaspoon sea salt • 2 tablespoons normal oil salsa: • 2 cloves garlic • 5 tomatillos • 1/2 teaspoon salt • 1 teaspoon chipotle in adobo sauce or more to your taste • Corn tortillas to serve INSTRUCTIONS • Pre heat a bit a skillet and put the oil, potatoes and diced sweet potatoes with salt sea. Leave them there, uncovered, for about 5-10 minutes until you see that begin to brown a little bit. • Add the onion and let them cook stirring constantly until all is cooked through and browned. • Meanwhile boil the tomatillos and garlic cloves in a saucepan with water a little bit of water, just to prevent them sticking at the bottom of the pan. • When fully soft and cooked, add the chipotle and using an immersion blender puree everythig. Add salt and test for seasoning and spiciness. Add all the Chipotle you want, I use a little so the children eat it too #Foodie #Recipes #Healthyfood #NationalNutritionMonth #Veganhour #BaeWolvesFitness ‬

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Tip of the day: in order to progress, you should systematically increase your repetitions ✨

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