This is a great mid-week recipe you can create in a pinch, and even get the kids involved. Tacos are something that so many families rely on overly packaged and additive heavy products for. Not to mention that these things are also expensive!
This recipe takes more prep than the packaged variety, but once you know the routine you’ll be able to whip it up pretty quickly. Bust out the food processor to deal with all your veggies quickly if you’re in a time crunch.
Ingredients
- 1 med onion finely diced
- 1 small green capsicum finely diced
- 1 small zucchini finely diced
- 2 large tomatoes diced
- 1 ½ c cooked lentils
- 1 clove garlic minced
- 1 tsp cumin seeds
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder optional
- ½ tsp salt
Instructions
- Heat 1 tbsp of oil in a wide, heavy pan on medium.
- Add cumin seeds, sauté until they become fragrant. Add the rest of the spices and sauté for 30s.
- Add the onion and green capsicum, and sauté, stirring for two minutes or until onion is translucent.
- Add zucchini and garlic and sauté for a further 2 minutes.
- Add tomatoes and cook for 5 minutes on low.
- Add cooked lentils and cook for a further 10 minutes on low with a lid on, stirring occasionally.
To Serve
While your veggies are sautéing you can quickly whip up a flat bread dough to roll thin and make your own home made tortillas with! None of the endless list of ingredients (202 is not for you!) that you’ll find on supermarket tortillas, and they taste heaps better! Use a good quality organic flour, or try out the Monica’s Mixes Flatbread mix for a gluten-free option! I like to have a barely damp & clean tea towel on a try to wrap my tortillas up in and keep in a warm oven until ready to eat so they’re fresh and warm when everything is ready.
A fresh slaw is always a great serving option. If you’ve already busted out the food processor just give the bowl a rinse and shred up some cabbage, kale, red capsicum, red onion and whatever other ingredients take your fancy for a slaw. Toss it in a bowl with a good squeeze of fresh lime juice and chopped coriander.
Instead of sour cream try adding a good squeeze of lime juice to coconut yoghurt with a sprinkle of salt and pepper.
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
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About the Author: Kate Parker
