Enchilada sauce tacos
TTAcos made with brown rice and lentils with pumpkin seed and chile ancho sauce.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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