- 2 teaspoons gluten free taco seasoning
- ½ teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon coriander
- For the lentil taco meat
- 2 teaspoons olive oil
- 1 small yellow onion
- 2 cloves garlic, minced
- pinch of salt
- 2½ cups cooked brown lentils, drained
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce, I use Cholula
- 1 lime, halved
- 12-14 white corn tortillas
- 1/2 cup shredded jalapeno jack cheese or vegan jack cheese
- peanut, grapeseed, or canola oil for frying
- Avocado Cilantro Dipping Sauce, recipe follows
- Combine the taco seasoning, oregano, cumin, and coriander in a small bowl and stir to combine. Set aside.
- Fill a cup with water and place next to the stove to add to the pan as you cook. Preheat a large skillet over medium-high heat and add the oil. Saute the onion, garlic, and a pinch of salt for about 3 minutes, until lightly browned. Add the spice blend and toss for 30 seconds to toast the spices.
- Lower the heat to medium, and add the lentils along with a few splashes of water, the tomato paste, and hot sauce. Use the back of a wooden spoon, a spatula, or a fork to mash the lentils as they cook until they hold together. Continue mashing and stirring the lentil mixture for approximately 5 minutes, adding small splashes of water as necessary when the lentils look like they are drying out.
- In a large heavy skillet, heat 1/2-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of half of a lime over the tortilla then spread 1 heaping tablespoon of the smokey lentils along one side of the tortilla and lightly sprinkle with cheese. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn’t unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 taquitos then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)
- Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 3-4 minutes per batch. Once cooked through remove the cooked taquitos to a paper towel lined baking sheet to drain and cool slightly. Continue to cook the rest of the taquitos in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado & Cilantro Dipping Sauce..
Corn tortillas will often tear if they’re not warmed before you roll them. To heat them up, simply wrap them in a damp paper towel and heat them in the microwave for 30-45 seconds at a time until they’re pliable.