Chickpea Cauliflower Tacos with Lentil Tortillas
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
368 kcal
-
Course
Main Course
Chickpea Cauliflower Tacos with Lentil Tortillas
Description
The recipe features homemade soft tacos crafted from a batter of soaked red lentils and split mung beans blended with garlic, cumin, salt, and optional Serrano pepper. The batter is cooked briefly on a greased pan to form pliable tortillas. This legume base provides a tender yet sturdy wrap for the filling.
The chickpea cauliflower filling is cooked by first sautéing cauliflower florets and red onion in neutral oil until golden, followed by seasoning with taco spices, paprika, and salt. Chickpeas and a splash of water are added last to coat and blend the flavors, cooking briefly until heated through. The filling balances soft and slightly crisp textures with a warm spice profile.
These tacos are served with optional toppings like fresh pico de gallo, creamy cashew sour cream, and sliced avocado to add brightness, creaminess, and a cooling contrast to the savory filling. The recipe yields a satisfying and textured vegan taco experience that incorporates homemade tortillas and a hearty vegetable-and-bean filling.
The notes suggest soaking whole or split legumes longer for easier blending and mention that other split peas can substitute mung beans. The lentil tortillas can also be used for other dishes like crepes or pizza crusts, showing ingredient versatility.
Ingredients
For the Soft tacos:
- 1/2 cup lentils pink, red or orange varieties
- 1/2 cup yellow mung beans , split mung bean (moong dal)
- 1 cup water
- 1 tsp salt
- 1 clove garlic
- 1/2 teaspoon cumin powder
- 1/2 Serrano pepper optional, a
For the Chickpea Cauliflower Filling:
- 2 teaspoons neutral cooking oil generic cooking oil
- 15 oz chickpea aka garbanzo bean; or 1.5 cups cooked chickpeas
- 1/2 red onion
- 1 cup cauliflower small florets, florets, loaded cup
- 2 tsp taco seasoning
- 1/2 tsp paprika
- 1/2 tsp salt or to taste
Toppings:
- fresh salsa aka pico de gallo
- cashew sour cream
- avocado or other toppings of choice
Instructions
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. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Or use any other soft Tacos.
For the Chickpea Cauliflower filling:
- In a large pan, add oil and heat on medium heat. Add onion and cauliflower. Cook for 5-7 minutes until both are golden brown. Add the spices and mix well to coat. Add chickpeas, a Tablespoon of water and salt and mix to coat. Cover and Cook for another 5-7 minutes or until cauliflower is tender crisp. Taste and adjust salt and spice.
Assemble:
- Top the Tacos with a generous amount of the filling. Top with fresh salsa, cilantro, then drizzle some sour cream. Add other toppings of choice like sliced Avocados. Serve hot.
Notes
- If you use whole lentils or whole mung beans instead of split, soak for several hours or overnight to soften for blending.
- Split mung beans can be substituted with other split peas or beans for variation.
- The lentil tortilla batter can be used to make crepes or other flatbreads such as lentil rice pizza crust cooked on the stovetop.
- Soaking the legumes for at least 15 minutes improves blending consistency and batter smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Sodium | 700mg | 29% |
| Potassium | 848mg | 18% |
| Fiber | 22g | 88% |
| Sugar | 7g | 14% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
