This recipe is from Avocado Pesto! Another recipe that I followed to a “t” and it came out perfectly. This is the recipe that got my fiancé hooked on at home vegan cooking!
1 cup red lentils
2 and 1/2 cups diced butternut squash
1 can chickpeas
1/2 red onion, diced
1 cup arugula, diced
10-20 vegan gluten free corn tortillas (depending on the size)
additional olive oil for brushing
For the sauce:
2 small avocados
1 clove garlic, chopped
1 lime, juiced
1 small red chili pepper, diced (optional – depending on your desired spice level)
2 tablespoon extra virgin olive oil
4 tablespoons coconut milk
Preheat oven to 400 degrees F.
Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain.
In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste.
Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up.
Place tortillas side by side on baking sheet, seam side down.
Brush the tortillas with additional olive oil.
Bake for 20-25 minutes until tops are browned and look crisped up.
In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth.
Serve tacquitos with avocado crema.