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A taco filling where you won't miss the meat, utilizing whole food plant-based protein - cooked lentils, roasted and chopped mushrooms, and finely chopped walnuts are sauteed in an al pastor sauce of pasilla chiles and chipotle, served in a warm tortilla topped simply with onion, cilantro, pineapple, and a squeeze of lime.
Ingredients
Directions
Nutrition
2 whole pasilla chiles, seeds and stems removed
1 6.55 oz (186 mL) can chipotle in adobo
1 cup (250 mL) low sodium chicken stock
1 Tbsp (15 mL) canola oil
1 lb (500 g) finely chopped walnuts
1 lb (500 g) mushrooms, roasted and minced
1 lb (500 g) whole red lentils, cooked
1 Tbsp (15 mL) Mexican oregano
1 tsp (5 mL) cumin
1 Tbsp (5 mL) achiote powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) sugar
2 cups (500 mL) white onion, small dice
½ cup (125 mL) cilantro, minced
20 corn tortillas, lightly warmed
2 ½ cups (625 mL) pineapple, small dice
20 lime wedges