This is a vegetarian take on crispy tacos and I loaded the mix with lots of delicious spices and served them with shredded lettuce, tomato, salsa, cheese, and guacamole as well as a few chopped jalapeno slices.
1 tin each green lentils and butter beans, drained
2 onions diced
2 cloves of garlic diced
1 tbsp oil
1 heaped tsp each of Salt, Celery Salt, Hot Paprika, Sweet Paprika, Ground Cumin, Chili powder,
1 tbsp nutritional yeast
1 Tbsp dried herbs
2tbsp tomato puree
1 tin chopped tomatoes drained of most of the juice
Heat the oil, add the garlic and onion, all the herbs and spices, and mix well and cook until softening. Add a drop of water if it seems a bit dry. Stir in the nutritional yeast, tomato puree, lentils and beans and the chopped tomatoes. Cook over a gentle heat for 20 minutes. Taste and adjust the seasoning as needed
Heat the taco shells and serve with your choice of chopped lettuce, chopped tomato, grated cheese, diced onion, tomato salsa, and sour cream.