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Crispy Potato Tacos with Chipotle Lentils
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Serves 8
Healthy and hearty with big flavors.
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Ingredients:
2 cups cubed yellow potatoes
1 tablespoon avocado oil, plus 2 teaspoons
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon salt
6 cloves garlic, crushed
1 green bell pepper, sliced into strips
1 1/2 cups cooked green lentils
2 canned chipotle peppers in adobo sauce, diced
1/2 teaspoon ground cumin
8 taco-size tortillas
Directions:
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Place the potatoes into a mixing bowl. Drizzle 1 tablespoon of avocado oil over top and add basil, garlic powder, smoked paprika, cumin, coriander, salt and half the crushed garlic. Toss until the potatoes are well coated.
Transfer the potatoes to the baking sheet. Place into the oven and roast for 20-30 minutes, until potatoes are golden brown with crispy edges.
While the potatoes are roasting, pour the remaining avocado oil into a pan and bring to medium heat. Once hot, add the bell pepper strips and saute until they soften. Then add the remaining crushed garlic and saute for about 2 minutes, until fragrant.
Stir in the lentils and saute for about 2 minutes. Then stir in the chipotle peppers and cumin, saute for about 3 minutes.
Warm the tortillas before ready to serve. Transfer the roasted potatoes to the center of the tortillas. Spoon the lentils over the potatoes. Fold the tortilla in half and enjoy!
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Crispy Potato Tacos with Chipotle Lentils
Serves 8
Ingredients:
2 cups cubed yellow potatoes
1 tablespoon avocado oil, plus 2 teaspoons
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon salt
6 cloves garlic, crushed
1 green bell pepper, sliced into strips
1 1/2 cups cooked green lentils
2 canned chipotle peppers in adobo sauce, diced
1/2 teaspoon ground cumin
8 taco-size tortillas
Directions:
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Place the potatoes into a mixing bowl. Drizzle 1 tablespoon of avocado oil over top and add basil, garlic powder, smoked paprika, cumin, coriander, salt and half the crushed garlic. Toss until the potatoes are well coated.
Transfer the potatoes to the baking sheet. Place into the oven and roast for 20-30 minutes, until potatoes are golden brown with crispy edges.
While the potatoes are roasting, pour the remaining avocado oil into a pan and bring to medium heat. Once hot, add the bell pepper strips and saute until they soften. Then add the remaining crushed garlic and saute for about 2 minutes, until fragrant.
Stir in the lentils and saute for about 2 minutes. Then stir in the chipotle peppers and cumin, saute for about 3 minutes.
Warm the tortillas before ready to serve. Transfer the roasted potatoes to the center of the tortillas. Spoon the lentils over the potatoes. Fold the tortilla in half and enjoy!
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