Black, pearly lentils serve as a springboard for these satisfying tacos that are stuffed with all sorts of attention grabbers: ultra-sweet mango, buttery avocado, and crunchy pumpkin seeds. And lining your tortillas with spinach is an easy way to up the nutritional ante. The key is not to overcook the lentils, as you still want them to have some bite.
To keep guacamole from browning if made ahead of time or when being stored as leftovers, cover it with a thin layer of water, which serves as a barrier to oxygen. When you want to use it, simply pour off the top layer of water.
1 cup (250 mL) black (beluga) lentils
Juice of 1/2 lime
1 cup (250 mL) diced mango
1 plum (Roma) tomato, seeded and diced
1/4 cup (60 mL) finely diced red onion
1/4 cup (60 mL) chopped cilantro
2 tsp (10 mL) minced chipotle chili pepper in adobo sauce
1/4 tsp (1 mL) salt
8 corn tortillas, warmed
2 cups (500 mL) baby spinach
1/4 cup (60 mL) roasted pumpkin seeds
In medium-sized saucepan, place lentils and 3 cups (750 mL) water. Bring to a boil; reduce heat and simmer, covered, until tender, about 20 minutes.
To make guacamole, in bowl, place flesh of 1/2 avocado and lime juice and mash together. Finely chop remaining avocado. Add chopped avocado, mango, tomato, red onion, cilantro, chipotle chili pepper, and salt to bowl with mashed avocado and stir everything together.
To serve, place spinach on tortillas and top with lentils, guacamole, and pumpkin seeds.