Lentil Tacos

• Spice Mix:
• 2 teaspoons ground ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground fennel seed
• Filling:
• 2 teaspoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 1/2 cups cooked brown or green lentils
• 3 tablespoons tomato paste
• 2 tablespoons water, or as needed
• 2 canned chipotle chiles in adobo sauce, seeded and minced
• adobo or hot sauce (optional)
• Tacos:
• 8 (6 inch) vegan corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup chopped tomatoes
• 1/4 cup chopped fresh cilantro
• 1 cup guacamole
• 1 lime, cut into 8 wedges

1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

ground ancho chile powder, ground cumin, ground coriander, oregano, salt, ground fennel, filling, olive oil, onion, garlic, tomato paste, water, chiles, corn, shredded lettuce, tomatoes, fresh cilantro, guacamole, lime

Taken from www.allrecipes.com/recipe/257368/lentil-tacos/ (may not work)