6 ripe avocados, halved and pitted
1 1/2 cups diced red onion (about 2 medium red onions)
3 jalapenos, seeded and minced
1/4 cup plus 2 tablespoons finely chopped fresh cilantro
1/4 cup fresh lime juice
1 1/2 teaspoons sea salt
3/4 teaspoon ground cumin
Ground black pepper
1 1/2 medium tomatoes, seeded and diced
1 cup green or brown lentils
1 head cauliflower, cored and broken into florets
2 tablespoons olive oil
2 medium yellow onions, diced (about 1 1/2 cups)
1 jalapeno, seeded and minced
4 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup canned tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 package organic taco shells
4 cups shredded romaine lettuce, for topping
The hearty cauliflower-lentil taco filling makes a great side dish on its own. Serve it alongside refried beans, guacamole and salsa. It also makes a fine filling for enchiladas.
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