enchilada sauce tacos
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Enchilada sauce tacos

TTAcos made with brown rice and lentils with pumpkin seed and chile ancho sauce.
20 mins
20 mins


  • 4 cups of cooked rice and lentils see notes
  • 1 tablespoon neutral oil
  • 3 large cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon ancho chile
  • 1 teaspoon salt
  • 1/2 cup seeds pumpkin seeds
  • 1 cup tomato puree
  • 1 cup water
  • To serve:
  • avocado
  • romaine lettuce julienned
  • dried oregano
  • corn tortillas


  • In a pan add the tablespoon of oil and when hot, without being smoking hot, put the garlic.
  • Leave for 3-5 minutes until they begin to release their aroma. Add the cumin, the teaspoon of salt, ancho chile and pumpkin seeds. Leave 5-7 min or until the species begin to smell delicious.
  • Add the tomato puree and water. Lower the heat and let the sauce simmer for 3 minutes. Blend the sauce and check for seasoning.
  • In the same pan add the lentils and rice. Pour the sauce over and leave at low heat until everything is warm.
  • With this mixture of rice and lentil with enchiladas sauce make tacos.
  • Serve the tacos with lettuce, sprinkled dried oregano and more sauce.


To cook lentils and I use my crockpot (slow cooker).
I put a cup of brown rice and a cup of lentils plus four cups of water. Each pot crockpot is different, use yours as directed.
Author: piloncilloyvainilla.com