MUNG BEAN TORTILLA TACOS

Gluten-free, oil-free, nut-free

For the Soft Tacos:

1/2 cup pink/red/orange lentils

1/2 cup yellow mung beans (split mung bean)

1 cup water

1 1/4 tsp salt

1 clove of garlic

1/2 teaspoon cumin powder

For  Chickpea Cauliflower Filling:

½ tsp grapeseed oil

1 can (15 oz) Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas

1/2 red onion or white chopped very fine

1 -2 cloves of garlic minced

½ tsp herbamare to taste

1/2 tsp salt or to taste

1 tsp tomato paste

Toppings:

Fresh salsa/pico de gallo

Cashew cream

Avocado or other toppings of choice

Method:

For the Tacos:

Wash and soak the lentils and mung beans in hot water(enough to cover the lentils) for 15 minutes. If you have time then soak for an hour. Drain, add to blender with all the ingredients and 1 cup water and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and mung beans are easily available in an Indian store or large stores like Whole Foods.)

Heat a pan on medium heat. Grease it if needed. Drop half a ladle of the batter for small tacos, more for larger tacos. Spread with the ladle or by tapping the pan. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes.

For the Chickpea filling:

In a large pan, add oil and heat on medium heat. Add onion and garlic. Cook for 2-3 minutes until both are golden brown. Add the seasonings and mix well to coat. Add chickpeas, a Tablespoon of water and mix to coat chickpeas with all the seasonings. Cover and Cook for another 5-7 minutes. Taste and adjust salt. 

Tip: Add your favorite topping or you can make other kind of filling and enjoy it.