Are these tacos too many carbs?

People often times get very caught up in single macronutrients (ie. that’s too much fat, that’s not enough protein, etc.). We often times forget that meals like this have many nutrients to offer beyond carbohydrates. The lentils, potatoes and corn tortillas all lend protein to this dish, and additional nutrients I don’t hear many people talk about: healthy fats, fiber, iron, and folate. Let’s also not discredit cultures who have long survived on similar ingredients with minimal to no chronic disease.

Can I use russet potatoes?

You can, but when cutting your potatoes, I would recommend soaking them in cold water first to help remove some excess starchiness. This will also help them crisp up more as they roast.

Would sweet potatoes work?

They can definitely work. You may need to cook your potatoes a little longer. If you want specific instructions, you can try out my Black Bean Tacos and Roasted Sweet Potato Recipe instead.

Crispy Potato Tacos with Smoky Chipotle Lentils

Name: Crispy Potato Tacos with Smoky Chipotle Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican Inspired
Ingredients: 2 cups cubed yellow potatoes, about 2 medium potatoes cut into small 1 inch chunks; 1 tbsp plus 2 tsp avocado oil; 1/2 tsp coriander; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp dry basil; 1/4 tsp salt; 6 cloves garlic, crushed; 1 green bell pepper, sliced into strips; 1 1/2 cups cooked green lentils; 1/2 tsp ground cumin; 2 chipotle peppers canned in adobo sauce, diced; Romaine Lettuce; Avocado; 8 corn tortillas; Lime wedges; Pickled Onions

Description

Hearty Crispy Potato Tacos paired with some Smoky Chipotle Lentils for an easy budget-friendly vegan meal that’s ready in 30 minutes.

Ingredients

Scale

2 cups cubed yellow potatoes, about 2 medium potatoes cut into small 1 inch chunks
1 tbsp plus 2 tsp avocado oil
1/2 tsp coriander
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dry basil
1/4 tsp salt
6 cloves garlic, crushed
1 green bell pepper, sliced into strips
1 1/2 cups cooked green lentils
1/2 tsp ground cumin
2 chipotle peppers canned in adobo sauce, diced

For Serving

Romaine Lettuce
Avocado
8 corn tortillas
Lime wedges
Pickled Onions

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Instructions

Preheat the oven to 425F. To a medium sized bowl, add the cubed potatoes along with 1 tablespoon of oil, coriander, paprika, garlic, cumin, basil and salt and toss to coat. Add in half the minced garlic and toss again to coat.
Place the seasoned potatoes on a parchment lined baking sheet and place in the oven to roast for 20-30 minutes or until golden with crispy edges.
While the potatoes roast, prepare the lentils. Start by adding the remaining oil to a pan and sauteing your peppers with a pinch of salt until they soften.
Add in the remaining garlic and continue to sauté until fragrant, about 1-2 minutes.
Stir in the lentils and sauté along with the pepper and garlic mixture for about 1-2 minutes. Then stir in the cumin, and chipotle peppers and sauté again for 2-3 minutes.
To assemble the tacos, warm up your tortillas in the oven wrapped in foil for 4 minutes or heat over an open flame like a gas stove for a few seconds on each side (you can also heat them in a heated non-stick skillet). Once warm, set them aside and top with lettuce, then the lentils, some crispy potatoes, avocado and pickled onions then enjoy.

Notes

For even crispier potatoes, consider steaming them first before roasting. While it is an extra step, it does improve the texture. Steam the potatoes for 10-12 minutes to soften, then coat with the spices and oil then roast. You will need to bake them longer. This is one of the reasons I don’t always do this step, but if you have the time, it makes for awesome potatoes.

If cooking your lentils from scratch, I recommend cooking them in vegetable broth or adding a vegetable bouillon cube to them to add more flavor. I also like to simmer them with a bay leaf as well.

Save time and don’t peel your potatoes. It’s not just a time saver either, you get more fiber leaving the skin on. Just make sure to scrub the potatoes really well before prepping.

If you are not a fan of spice, remove the seeds from your chipotle peppers. You can also swap the peppers out for some smoked paprika.

Change up your seasonings based on preference. You can always increase, add or subtract spices and herbs based on preference.