These Chipotle Lentil Taquitos are vegan, easy to make, and taste great. The smoky chipotle seasoning along with the lentils and vegan cheese make for a tasty and filling filling. This is a great quick snack or party appetizer.
Ingredients: 1 cup dried green or brown lentils. 2 1/2 cups water. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 12 small corn tortillas. 1 cup vegan cheese, shredded. 1/2 cup salsa. 1/4 cup fresh cilantro, chopped. 1/4 cup vegan sour cream. Cooking spray or olive oil for brushing.
Instructions: Rinse the lentils and combine them with water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes or until lentils are tender and water is absorbed. Drain any excess liquid if necessary. In a large skillet, saut the chopped onion in a bit of olive oil or water until it becomes translucent, about 3-4 minutes. Add the minced garlic, chipotle pepper, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2 minutes until fragrant. Add the cooked lentils to the skillet and stir to combine, allowing the lentils to absorb the flavors for about 5 minutes. Remove from heat and let the mixture cool slightly. Preheat your oven to 425F 220C and line a baking sheet with parchment paper. Warm the corn tortillas in the microwave for about 20 seconds to make them more pliable. Spoon a generous amount of the lentil mixture onto each tortilla, top with vegan cheese, and roll tightly. Place seam-side down on the prepared baking sheet. Lightly brush or spray the taquitos with cooking spray or olive oil to help them crisp up in the oven. Bake for 15-20 minutes or until the taquitos are golden brown and crispy. Serve the taquitos with salsa, fresh cilantro, and vegan sour cream for dipping. Enjoy your delicious vegan Chipotle Lentil Taquitos!
Prep Time: 15 minutes
Cook Time: 40 minutes
Tamara Davey
