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Tagliaferro St Pierre: "The Taquitos were very filling. It had good flavo…" Read More
13Ingredients
60Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup red lentils
- 1/2 cup butternut squash (diced)
- 1 can chickpeas
- 1/2 red onion (diced)
- 1 cup arugula (diced)
- 20 gluten free corn tortillas (vegan, depending on the size)
- olive oil (additional, for brushing)
- 2 avocados (small)
- 1 clove garlic (chopped)
- 1 lime (juiced)
- 1 red chili pepper (small, diced, optional - depending on your desired spice level)
- 2 Tbsp. extra-virgin olive oil
- 4 Tbsp. coconut milk
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Reviews(4)
Julia Bennett 4 years ago
The Crema was amazing! The taquito filling was very bland. I added cumin and garnished with a good amount of cilantro, but I still found myself in want of more flavor. I couldn’t get behind cooking arugula so I used spinach. And I served on a bed of mixed greens which was good👍
Tagliaferro St Pierre 6 years ago
The Taquitos were very filling. It had good flavors, but I added more of my own for spicy heat.
Jacinta Robinson 8 years ago
This were delicious and easy to make. I made up quite a few and kept them for lunches during the week. I'll definitely make them again.