Cheesy Chili Sin Carne Tacos with Avocado Dip
on hard-shell tacos with sour cream & salsa
Recipe Developer Sarah: "I love vegetarian food! I like to cook it in such a way that you don't miss the meat, so I chose lentils as a replacement for minced meat in this recipe. The Mexican spices add spice to the dish and the two types of dips complete it."
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ pack
Lentils
(May be present: Gluten)
4 piece
Taco shells
100 g
Passata
½ piece
Red onion
½ sachet(s)
Mexican-style spices
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
40 g
Avocado dip
½ piece
Green Romano pepper
½ piece
Tomato
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
White wine vinegar
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Dice the Romano pepper and chop the onion.
- Drain and rinse the lentils.
- Heat the olive oil in a deep frying pan over medium-high heat. Fry two thirds of the onion with half of the Romano pepper for 2 - 3 minutes (see Tip).
Tip: the rest of the onion is served raw, but if preferred you can also fry it here instead.
- Add the Mexican spices* and the lentils, then fry for 3 - 4 minutes over high heat.
- Deglaze with the passata and crumble in the stock cube (see pantry for amount).
- Allow to simmer gently until serving, adding a splash of water as necessary if the chili becomes too thick.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the tomato and transfer to a bowl, along with the white wine vinegar
- Add the rest of the onion and Romano pepper, then mix well to combine.
- Add extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 4 - 5 minutes.
- Serve the chili sin carne, salsa, avocado dip, cheese and sour cream in separate bowls.
- Serve the taco shells on plates and allow everyone to assemble their own tacos.
