Baked Sweet Potato Mushroom Tacos

Ingredients

• Extra virgin olive oil or olive oil spray
• 1 can brown lentils, rinsed
• 1 brown onion, diced
• 1/2 cup canned crushed tomatoes
• 1 tablespoon taco seasoning
• 3 cups (250g/ 9oz) button mushrooms, diced
• 1 cup (250g) sweet potato puree/ mashed
• 2 tablespoons vegan cashew cheese *
• ~1/2 cup shredded non-dairy cheese
• 8-10 soft corn tortillas for choice
• Guacamole, salsa, cheese to serve

Instructions

1. 1

   Heat a large pan over medium-high heat and add olive oil, mushrooms and onion and sauté for 5 minutes or until fragrant

2. 2

   Add in the lentils and seasonings and mix well so everything is evenly combined

3. 3

   Add the tomatoes and cook for a further 5 minutes

4. 4

   In a medium bowl combine the mashed sweet potato with the cashew cheese. Set aside.

5. 5

   Preheat oven to 180C/350F

6. 6

   Warm the tortillas in microwave for about 30 seconds so they are pliable then lightly grease them

7. 7

   Lay each tortilla flat onto the baking sheet and spread 1 tablespoon of sweet potato on half the tortilla, followed by 2 tablespoons of lentil mixture and top with a light sprinkle of cheese.

8. 8

   Fold tortillas in half, gently pressing down gently to seal—when I fold mine I usually wrap them in foil to help them stay in form!).

9. 9

   Spray the tops of the tacos with oil so they get crispy

10. 10

    Bake in oven for 10-12 minutes, or until the tacos are golden brown and crisp.

11. 11

    Serve with desired toppings while warm!