Roasted Red Pepper & Lentil Taquitos

vegetarian / gluten free / dairy free

Crispy taquitos filled with roasted red peppers and lentils and an avocado crema for dipping makes for the easiest and most delicious appetizer!

One of my favorite things to make for when my family is super hungry and needs something ASAP are taquitos. I always have tortillas in my pantry, and you can basically stuff taquitos with so many variations of fillings. I wanted a healthier, vegetarian version to be able to make for a super quick, lighter option for a snack or app.

Lentils are a great replacement for meat in these taquitos. They’re a great vegetarian option to give you a consistency similar to ground beef or chicken. The roasted red pepper gave them a sweet element that went really well with the spices and hot sauce I added to the mixture.

The avocado crema was a great heat-relief to have to dip them into. This recipe can be completely vegan by using dairy-free yogurt for the crema and sprinkling some dairy-free cheese on top.

Roasted Red Pepper & Lentil Taquitos

(makes 6-12 depending on size of tortillas and how much filling you put in them)

ingredients:

• 1 cup lentils

• pot of water

• 1 tsp salt

• 1 tsp cumin

• 2 tsp paprika

• 1/4 tsp cayenne pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 cup roasted red pepper, chopped

• 1/4 cup taco or enchilada sauce (I love this one)

• 6-12 corn tortillas (you can use flour or grain-free also)

• toppings

  • cilantro

  • cojita cheese

  • limes

avocado crema

• 1/2 avocado

• 1/4 cup nonfat plain greek yogurt

• half a lime, juiced

• 1/2 tsp lime zest

• 2 tbsp cilantro

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 jalanpeno

• water to thin as necessary

directions:

1. Preheat oven to 400 F.

2. In a medium pot, boil the lentils and water for 17-20 minutes, stirring often. Drain once cooked but not mushy.

3. Add lentils, salt, cumin, paprika, cayenne, garlic power, onion powder, and chopped roasted red peppers to a mixing bowl. Stir in the taco/enchilada sauce.

4. On a lined baking sheet, lay the tortillas out and spray each side with olive oil spray. Add the filling to the tortillas and roll them up with the seam down on the baking sheet. Repeat until you use all the filling/ tortillas.

5. Bake for 16 minutes, flipping halfway.

6. While the taquitos are baking, make the avocado crema by combining all the listed ingredients in a food processor or blender. Serve on the side of drizzle over top.

7. Add on your desired toppings and serve!

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