Ingredients

• Spice Mix:
• 2 teaspoons ground ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground fennel seed
• Filling:
• 2 teaspoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 1/2 cups cooked brown or green lentils
• 3 tablespoons tomato paste
• 2 tablespoons water, or as needed
• 2 canned chipotle chiles in adobo sauce, seeded and minced
• adobo or hot sauce (optional)
• Tacos:
• 8 (6 inch) vegan corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup chopped tomatoes
• 1/4 cup chopped fresh cilantro
• 1 cup guacamole
• 1 lime, cut into 8 wedges

Instructions

1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. Reduce heat to medium and add lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.