Hey friends! I know it’s been a while but I have a little something for you today. It’s crunchy, melty, and juicy … Yeah, these tacos totally deserve your attention!
I’m going to be straightforward: I LOVE TACOS! There is never a bad day for tacos if you ask me. Plus, they rank up there with burgers (don’t do burgers that often, though) and wok noodles (here is one of my favorite recipes Spicy Chicken Wok Noodles) for their versatility, and rightly so. They’re easy to make, easy to customize, and deeply, intensely satisfying. Which is why I am going to keep sharing my favorite tortilla stuffers with you.
Today taco’s recipe features hummus and black lentils for protein, plus a delicious kohlrabi salad freshly made for savory notes. Top them off with chili flakes and avocado chunks and you have a well-balanced meal for dinner.
If this vegetarian taco isn’t enough for you, then try add the perfect-for-all grilled chicken like I did the other day.
For the ones who are not familiar with tortillas, but still curious enough to give them a shot, I will briefly (and once again) explain the difference between corn and flour tortillas.
First of all, corn tortillas have 1 gram of fat while the flour ones may have more than 3 grams in saturated fat, commonly knows as the “bad fat”.
Secondly, corn tortillas usually have a short and simple ingredient list while flour tortillas have a longer list of additives for flavor, which makes them a bad choice for people with allergies.
Thirdly, the corn tortillas have an earthy, natural taste while flour tortillas are a bit sweeter and more filling.
So based on calories, fat content and the ingredients list, corn tortillas win as the healthier option. They also provide fiber, calcium, potassium, iron and B vitamins. Next time when you go to the grocery store, give to corn tortillas a go.
I’ve made these tacos a few times now, with both freshly homemade hummus and from the canned ones. It’s great both ways, but I prefer using the fresh ones. So what I like to do these days, in order to significantly reduce my time in the kitchen, is that every Sunday evening I make a batch of those foods (chickpeas, lentils, and quinoa) as they can be used in a variety of ways like salads, tacos or sandwiches. Besides, this way I make sure I eat healthy on a daily basis.
Black lentils and hummus is such a hearty, sweet and spicy combination. The avocado and kohlrabi salad just take it over the top. These tacos really taste very good!
- - 2 corn tortillas (if you live in Germany, you find them in Real)
- - 100 g cooked black beluga lentils
- - 100 g cooked chickpeas
- - 1 medium avocado, pitted and diced
- - 1 medium kohlrabi, chopped
- - 1 tsp chili flakes
- - 2 tablespoons fresh lime juice
- - sea salt and pepper
- First off, cook beforehand the black lentils and chickpeas according to the package instructions and store them in the fridge up to 5 days.
- Cook the lentils: in a small saucepan bring water to a boil, add the lentils and lower the heat. Let it cook until the lentils are tender but still hold a texture, about 30 minutes.The proportion is 3:1 (3 parts of water for 1 part of lentils).
- Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. Next morning rinse and drain the chickpeas well. Now, you want to cook your chickpeas really well: they should be very soft, but still keeping their shape, and you must be able to remove the peel almost instantly.
- Make hummus: Using a food processor, pulse the chickpeas, lemon or lime (I prefer the latter), garlic cloves and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water until smooth silky paste.
- Make kohlrabi salad: Chop roughly the kohlrabi. In a small bowl, whisk together the olive oil, salt, chili flakes and lime juice. Pour the dressing over the chunks of kohlrabi and mix until fully coated.
- To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side.
- To assemble the tacos, spread hummus down the middle of each tortilla, then top with some black lentils and kohlrabi salad. Garnish with avocado chunks and anything else that tickles your fancy.
Now go ahead, make your own taco and let me know in the comments how it turned out for you too!
Stay healthy & be happy!
Xoxo Cris
Sharing is kind of SEXY!
Yum! I’m a huge fan of tacos too :) These look soooooo good!
Thank yoooooou, Sarah! Xoxo