Baked Lentil Zucchini Tacos with Avocado Crema

Ingredients

• 3 tablespoons oil (divided (I use extra virgin olive oil))
• 1 onion (finely chopped)
• 1 bell pepper (cored and finely chopped)
• 1 small zucchini (finely chopped)
• 3 garlic cloves (minced)
• 1 15-ounce can lentils (drained and rinsed)
• 2 tablespoons tomato paste
• 2 teaspoons chili powder (make sure it is your preferred spice level )
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 12 tortillas (wheat or almond flour both work)
• 1 cup shredded dairy-free cheese (optional; I like Daiya's cheddar shreds)
• 1 large avocado (pitted)
• 1/2 cup dairy-free plain Greek yogurt (or regular DF yogurt)
• 1/4 cup lime juice (about 2 limes)
• 2-3 tablespoons lemon juice (about 1 lemon)
• 1/2 cup fresh cilantro
• salt to taste (about 1/4-1/2 teaspoon)

Instructions

1. 1

   In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and sauté until translucent. Then add the bell pepper, zucchini and garlic. Continue to cook, stirring intermittently, for about 5-7 minutes, or just until peppers and zucchini are fork tender.

2. 2

   To the the pot, add the lentils, tomato paste, spices and herbs. Stir to combine and cook for a few minutes more. Remove from heat and set aside.

3. 3

   Line a baking sheet with parchment paper or a silicone mat. Taking one tortilla at a time, lightly brush the outside with oil. (I like to do one tortilla at a time and keep remaining tortillas sealed in the package to prevent them from drying out.) Scoop 1-2 tablespoons of lentil filling from the pot into the tortilla, add cheese (if desired) then fold in half and arrange on baking sheet. Repeat this process until all 12 tacos are assembled.

4. 4

   Bake in the oven at 400°F for about 5-7 minutes on each side, keeping a close eye to make sure they don't burn.

5. 5

   Meanwhile, make the avocado cream by combining the ingredients in a small food processor or blender. Blend until smooth. Taste test to see if you prefer more salt and adjust accordingly.

6. 6

   Remove tacos from oven and allow to cool for about 10 minutes. They will stay hot for a while! Serve warm with avocado crema and enjoy!