I’ve traveled throughout most of Mexico, my friends. I’ve even lived in different states and regions (The United States of Mexico – no kidding). Right now, I am witnessing a healthy food movement that I’ve never seen before. Not just in Baja California where I spend a lot of time, but everywhere. There’s innovation across the nation. Pan Dulce made with Stevia. Vegan restaurants in Tijuana… as in multiple restaurants, not just one. Juice bars and low carb tortillas. It’s mind blowing!! You must understand what that means for the Mexicans living there now and what their idea of “authentic” Mexican food will be. Lentil and Poblano Chile Tacos (Tacos de Lentejas con Rajas de Chile Poblano) is something I saw at a restaurant not too long ago. I had to recreate it.
You start with a big pot of lentils – no need to be gentle with the lentil. Whenever I make lentils, I always remember my mom’s lentil soup. They’re far more versatile than that though. I sometimes will stuff poblano peppers with lentils and cheese. A dish so delicious that even the redhead and the Hubs won’t ask “Where’s the beef?”
I added some calabacitas, or Mexican squash, to my Lentil and Poblano Chile Tacos (Tacos de Lentejas con Rajas de Chile Poblano). You can add other vegetables like carrots or green beans. You might even be able to sneak in some broccoli under the radar. Cook the veggies in a large skillet for a few minutes.
Then add the onion, jalapeño, and salt. I’m using red onion, but you can use regular white or yellow onion. Red is just what I had in the fridge. Cook for 1 minute.
Add the lentils and roasted poblano chile slices. Stir, cover, and cook for 5 minutes to make your Lentil and Poblano Chile Tacos (Tacos de Lentejas con Rajas de Chile Poblano). Don’t know how to roast a poblano chile? Check the video in this post!
Add some of the lentil mixture to each corn tortilla. Top with salsa and serve with refried beans and lime for freshness. These tacos are completely vegan. If you eat dairy, you can also add sour cream or cheese. iProvecho!
- 2 tablespoons Olive Oil
- 2 calabacitas (or zucchini) diced
- ¼ onion, diced
- 1 garlic, finely diced
- 1 jalapeño, finely diced
- 2 roasted poblano chiles, seeds, stems removed, and sliced
- 2 cups cooked lentils
- ½ cup water
- 1 teaspoon ground cumin
- Pinch of ground oregano
- Salt and pepper to taste
- Lime (optional)
- In a large skillet, heat the olive oil.
- Add the calabacitas (or zucchini, if using)
- Add salt.
- Cook for 2 minutes.
- Add the onion, garlic, and jalapeño.
- Cook for 1 minute.
- Add the lentils and poblano chile, water, cumin, and oregano.
- Stir to combine.
- Taste for salt and pepper.
- Cover and cook for 3-5 minutes, until everything is cooked thoroughly.
- Warm tortillas.
- Add lentil mixture on top of each tortilla.
- Serve with lime wedge and refried beans.
Disclosure: This post contains affiliate links.