Vegan Zucchini and Lentil Tacos

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 4 servings

1 tablespoon olive oil
¼ cup white onion, chopped
1 poblano pepper, chopped
2 medium zucchini, halved and sliced
2 ears fresh corn, kernels removed
1½ cups cooked brown lentils
1 package taco seasoning (or homemade version)
3 tablespoons vegetable broth
salt/pepper, if needed
8 Flour tortillas

Jalapeno Lime sauce (adapted from Love and Lemons):
½ cup raw cashews, soaked at least 20 minutes
¼ cup water
1 jalapeno, seeds removed for a less spicy sauce
1 garlic clove
¼ cup peeled cucumber
1 lime, juiced
⅛ cup chives

Heat olive oil over medium heat in a large skillet. Add the onion and pepper and cook for 5 minutes, until onion is translucent.

Add the zucchini and corn and cook until zucchini is tender another 3-4 minute.

Add the lentils, taco seasoning and vegetable broth, stirring occasionally until thick and heated through. Season to taste with salt and pepper, as needed.

While the lentils are cooking, make the sauce.

Place all ingredients in a high-powered blender or food processor and puree until creamy and smooth.

Divide lentil mixture among tortillas and serve with lime sauce.