Lentil and Poblano Chile Tacos


Olive Oil Diced calabacitas or zucchini Diced onion Garlic finely diced Jalapeño finely diced Poblano pepper roasted Cooked lentils Water Ground cumin Whole oregano crushed Salt Pepper Corn Tortillas Lime

Cook the lentils


You start with a big pot of lentils. Whenever I make lentils, I always remember my mom’s lentil soup. They’re far more versatile than that, though.

Cook the calabacitas


In a large skillet, heat the olive oil. Add the calabacitas (or zucchini, if using), salt and cook for 2 minutes.

Add onion, garlic and jalapeño


Then add the onion, jalapeño, and salt. I’m using red onion, but you can use regular white or yellow onion. Cook for 1 minute.

Add the cooked lentils


Add the lentils and roasted poblano chile slices. Stir, cover, and cook for 5 minutes.



Add some of the lentil mixture to each warm corn tortilla. Top with salsa and serve with refried beans and lime for freshness.

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