Eating a taco can be a challenge if you’re on the move. But something that’s appearing at takeout windows is the “walking taco”—all the ingredients of a taco tucked into a bag with a serving utensil. We lightened it up and tucked satisfying lentils into a lettuce wrap with some fresh toppings and guacamole with a jalapeno kick.
Tip
Toasting pepitas is as easy as 1, 2, 3. Place them in a dry, heavy pan and heat over medium. Stir often. Remove from heat when they begin to pop. Transfer to bowl and set aside.
Walking Vegetarian Tacos
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 small sweet onion, finely diced
- 1 large garlic clove, smashed and minced
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) chili powder
- 14 oz (398 mL) can green lentils, rinsed and drained
- Generous pinch of salt
- 1 tsp (5 mL) lime juice
- 1/3 cup (80 mL) toasted pepitas, divided (see Tip)
- Freshly ground black pepper
- 4 leaves leafy lettuce
- Spicy Guacamole
- 1 large ripe avocado, pitted and peeled
- 3/4 cup (180 mL) cilantro leaves
- 1/2 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- Juice from 1 lime
- 1/4 tsp (1 mL) salt
- Toppings
- 1 diced tomato
- 1/4 cup (60 mL) sliced black olives
- 2 green onions, chopped
- 2 Tbsp (30 mL) crumbled feta cheese
- 1/4 cup (60 mL) plain Greek yogurt
- Cilantro sprigs
- 1/2 lime, cut into wedges
Directions
01
In heavy saucepan, heat oil. Sauteu0301 onion until soft and almost clear. Stir in garlic, cumin, and chili powder. Sauteu0301 for 30 seconds. Stir in lentils and 2 Tbsp (30 mL) water. Stir to blend. Add a splash more water if needed to prevent sticking. Cover and simmer for 5 minutes for flavours to blend. Remove from heat and stir in lime juice and half the pepitas. Cover and set aside.
02
Chop avocado and place in food processor along with remaining guacamole ingredients. Whirl until as smooth as youu2019d like.
03
Line takeout container with lettuce leaf. Top with scoop of lentils, dollop of guacamole, some diced tomato, black olives, green onions, and feta. Drizzle with yogurt and serve with cilantro sprig and lime wedge. Sprinkle with remaining pepitas and serve.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
