Eating a taco can be a challenge if you’re on the move. But something that’s appearing at takeout windows is the “walking taco”—all the ingredients of a taco tucked into a bag with a serving utensil. We lightened it up and tucked satisfying lentils into a lettuce wrap with some fresh toppings and guacamole with a jalapeno kick.
Tip
Toasting pepitas is as easy as 1, 2, 3. Place them in a dry, heavy pan and heat over medium. Stir often. Remove from heat when they begin to pop. Transfer to bowl and set aside.
Walking Vegetarian Tacos
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 small sweet onion, finely diced
- 1 large garlic clove, smashed and minced
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) chili powder
- 14 oz (398 mL) can green lentils, rinsed and drained
- Generous pinch of salt
- 1 tsp (5 mL) lime juice
- 1/3 cup (80 mL) toasted pepitas, divided (see Tip)
- Freshly ground black pepper
- 4 leaves leafy lettuce
- Spicy Guacamole
- 1 large ripe avocado, pitted and peeled
- 3/4 cup (180 mL) cilantro leaves
- 1/2 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- Juice from 1 lime
- 1/4 tsp (1 mL) salt
- Toppings
- 1 diced tomato
- 1/4 cup (60 mL) sliced black olives
- 2 green onions, chopped
- 2 Tbsp (30 mL) crumbled feta cheese
- 1/4 cup (60 mL) plain Greek yogurt
- Cilantro sprigs
- 1/2 lime, cut into wedges
Directions
01
In heavy saucepan, heat oil. Sauteu0301 onion until soft and almost clear. Stir in garlic, cumin, and chili powder. Sauteu0301 for 30 seconds. Stir in lentils and 2 Tbsp (30 mL) water. Stir to blend. Add a splash more water if needed to prevent sticking. Cover and simmer for 5 minutes for flavours to blend. Remove from heat and stir in lime juice and half the pepitas. Cover and set aside.
02
Chop avocado and place in food processor along with remaining guacamole ingredients. Whirl until as smooth as youu2019d like.
03
Line takeout container with lettuce leaf. Top with scoop of lentils, dollop of guacamole, some diced tomato, black olives, green onions, and feta. Drizzle with yogurt and serve with cilantro sprig and lime wedge. Sprinkle with remaining pepitas and serve.
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.