Chickpea Cauliflower Tacos with Lentil Tortillas

Ingredients

For the Soft tacos:

• 1/2 cup pink/red/orange lentils
• 1/2 cup yellow mung beans,, split mung bean (moong dal)
• 1 cup water
• 1 tsp salt
• 1 clove of garlic
• 1/2 teaspoon cumin powder
• 1/2 a Serrano pepper, optional

For the Chickpea Cauliflower Filling:

• 2 teaspoons oil
• 15 oz Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
• 1/2 red onion
• 1 cup loaded cup Cauliflower florets, small florets
• 2 tsp taco seasoning
• 1/2 tsp paprika
• 1/2 tsp salt or to taste

Toppings:

• Fresh salsa/pico de gallo
• Cashew sour cream
• Avocado or other toppings of choice

Steps

For the Tacos:

1. Wash and soak the lentils and mung beans using hot water that covers the lentils; soak for 15 minutes, or an hour if time allows. Drain and put them into a blender with all the taco ingredients and 1 cup water. Blend for 2-3 cycles to make a smooth batter.
2. Heat a pan over medium heat and grease it if needed. Drop in half a ladle of batter for small tacos, or more for larger ones. Spread using the ladle or by tapping the pan, then drizzle a few drops of oil around the edges. Cook for 3-5 minutes or until the bottom is golden. Flip and cook for another 2-3 minutes. Any other soft tacos may be used instead.

For the Chickpea Cauliflower filling:

1. Heat oil in a large pan over medium heat. Put in the onion and cauliflower and cook for 5-7 minutes until both are golden brown. Mix in the spices well to coat them. Add the chickpeas, a Tablespoon of water, and salt, mixing to coat. Cover and cook for another 5-7 minutes or until the cauliflower is tender crisp. Taste and adjust the salt and spice.

Assemble:

1. Cover the tacos with a generous amount of filling. Add fresh salsa and cilantro on top, then drizzle with some sour cream. Include other toppings of your choice, such as sliced avocados, and serve hot.