Chipotle Lentil Taquitos

INGREDIENTS

Lentil “meat”
 ⁣

✅ 1 tablespoon olive oil ⁣

✅ ¼ chopped red onion ⁣

✅ 1-2 jalapeño peppers, chopped ⁣

✅ 1-2 tablespoons adobo seasoning ⁣

✅ 2 1/2 cups cooked brown lentils ⁣

✅ 1-2 tablespoons taco seasoning ⁣

✅ ¼ cup vegetable broth

✅salt + pepper to taste ⁣

METHOD

⁣✅ 1. Heat the olive oil in a pan over medium heat. Add the onion + sauté for 2 minutes. ⁣

✅ 2. Add the peppers + adobo to the skillet + sauté for another 2 minutes.

✅ 3. Add the lentils, taco seasoning + broth to the pan and lower the heat. Stir well + let cook for 5 minutes.

✅ 4. Taste + add salt + pepper as needed.

✅ 5. Book.

Jalapeño Ranch Sauce

✅ ½ cup vegan mayonnaise ⁣

✅ ¼ cup olive oil⁣

✅ 1 chopped jalapeño, remove the ribs and seeds if you are sensitive to heat

✅ 1 tablespoon apple cider vinegar ⁣

✅ ½ teaspoon onion powder ⁣

✅ 1 clove of garlic, peeled ⁣

✅ ¼ cup chopped parsley

✅ 1 tablespoon dried chives ⁣

✅ Salt

✅ Add all jalapeño ranch ingredients into a food processor. Pulse until combined. Taste and add salt as needed. Reserve

Taquito's hours

✅ 1. Preheat the oven to 450°F. Heat desired tortillas (I used homemade spinach tortillas) in the microwave for 30-60 seconds.

✅ 2. Add olive oil to both sides of the tortilla. Spread the lentil meat in the center and roll up. Place on a baking sheet and repeat with remaining ingredients. Place in the oven + bake for 8 minutes. Turn and cook for another 5 minutes.

✅ 3. Serve with optional toppings + jalapeño ranch.