Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon and Vegetarian Skillet Chili Topped with Cornbread. Enjoy!

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

This recipe, from The Food Network, begins, "A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping."

Active Time: 50 minutes; Total Time: 1 hour 40 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

Chili:

2 tablespoons vegetable oil

1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

3 cloves garlic, thinly sliced

1 medium onion, finely chopped

4 tablespoons chili powder, or to taste

2 teaspoons ground cumin

3 cups low-sodium vegetable stock

Two 14.5-ounce cans diced tomatoes with chiles, drained

One 14.5-ounce can kidney beans, drained and rinsed

1 tablespoons sugar

5 ounces (about 6 cups lightly packed) baby spinach

Cornbread Topping:

3/4 cup fine cornmeal

3/4 cup all-purpose flour

3/4 teaspoon baking soda

3 tablespoons sugar

Kosher salt

1/2 cup whole milk

1/4 cup sour cream, plus more for serving

1 large egg

3 tablespoons unsalted butter, melted

3/4 cup shredded Cheddar (about 3 ounces)

Pickled jalapenos, for serving

Directions

For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.

Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.

For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)

Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Taco Tuesday

If you love tacos as much as I do, you won't mind that it's time for another Taco Tuesday. Today's offerings include Tacos with Roasted Potatoes Squash & Peppers (Rajas), Vegan Tempeh Tacos with Creamy Cashew Sauce, and Strawberry Shortcake Mini Taco Bowls. Enjoy!

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

SPICY MOROCCAN CHICKPEA TACOS

This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.

To view this online, click here.

Ingredients:

2 Tbs. olive oil

1 small onion, cut into 1/2-inch pieces (1 cup)

1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips

1 tsp. fennel seeds

1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork

2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)

1/4 cup golden raisins

1 Tbs. harissa

1/3 cup grape tomatoes, quartered

Instructions:

Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.

Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g

STRAWBERRY SHORTCAKE MINI TACO BOWLS

This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."

Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.

Ingredients

1 lb strawberries, sliced (4 cups)

7 tablespoons sugar

1 tablespoon melted butter

10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)

1/2 cup heavy whipping cream

1/2 teaspoon vanilla

1/4 cup crushed shortbread cookies

Mint leaves

Preparation

Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.

Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.

In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.

Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.

Expert Tips

If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.

Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.

If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.

VEGAN TEMPEH TACOS WITH CREAMY CASHEW SAUCE

This is from Vegetarian Times, and begins, "POV: It’s one of those evenings where you’re one email away from curling up under the table in an exhausted heap – but you’re also hungry. You could go out to eat, but how could you possibly be expected to pick a restaurant when you’re already mentally fried? So, cooking something it is, but it’s got to be comforting, simple, and really, really fast. Enter these vegan tempeh tacos with a creamy cashew sauce.

"These tempeh tacos are not high art, they are not a mole with 23 ingredients, they are not long-simmered. We love all those things, but we’re just not always up for making our own on a Tuesday night. What they are, however, is super-fast (literally minutes; count up the times in the recipe if you don’t believe us) and satisfying. The creamy vegan sauce is a great texture and temperature play with the tempeh; obviously your favorite bottled hot sauce and/or salsa would be a welcome addition to the party too."

To view this online, go to https://www.vegetariantimes.com/recipes/tempeh-tacos-with-cashew-sauce/. Makes 4 servings.

Ingredients

Cashew sauce

1/2 cup raw unsalted cashews

1/3 cup fresh lime juice

1 1/2 tsp ancho chile powder

1/2 tsp garlic powder

pinch of sea salt, or to taste

pinch of black pepper, or to taste

Tacos

2 tbsp coconut oil

1 yellow onion, thinly sliced

1 tsp chile powder

1/2 tsp each ground cumin and sea salt

1/8 tsp ground black pepper

1 8 ounce package organic tempeh, cubed

8 5-inch corn tortillas, warmed

Optional garnishes

red cabbage

avocado

pico de gallo

lime wedges

hot sauce

Preparation

Prepare sauce: In a blender, purée all sauce ingredients and 5 tbsp water until smooth.

In a large skillet on medium-high, heat oil. Add onion, and cook for 3 to 4 minutes.

Add chile powder, cumin, salt and pepper and cook, stirring for 30 seconds, until fragrant. Add tempeh and cook 3 to 4 minutes, until golden, stirring frequently.

Divide tempeh mixture among tortillas, top with cashew sauce and optional garnishes of your choice.

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.

This was featured in "Vegetarian Taco Night" and can be viewed online here.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips

8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

VEGAN CHIPOTLE LENTIL TACOS

This is from Lena Abraham on Delish. Lena wrote, "These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience."

Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 3-4

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32293305/vegan-tacos-recipe/.

Ingredients

For lentil filling:

2 1/2 c. cooked green lentils (from about 1 cup dried)

1 tbsp. extra-virgin olive oil

1/2 yellow onion, finely chopped

2 garlic cloves, minced

3 tbsp. tomato paste

1 chipotle pepper in adobo sauce

1 tsp. ground cumin

1/2 tsp. ground coriander

Kosher salt

For creamy avocado sauce:

1/2 avocado

Juice of 1 lime

1 tbsp. extra-virgin olive oil

1/4 c. fresh cilantro leaves and tender stems

1 garlic clove, minced

1/2 tsp. kosher salt

For serving:

8 corn tortillas, warmed

Pickled red onions

Cilantro leaves, for serving

Directions

Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.

Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.

Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.

Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.

Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.