BHA & BHT Free Gluten Free Chipotle Mango Lentil Tacos
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the chipotle sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14 oz) diced tomatoes, drained
- ½ tsp salt, plus more to taste
For the mango salsa
- 1 large ripe mango, peeled and finely diced
- ¼ red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 cup shredded red cabbage (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, make the mango salsa: combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature.
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