Vegan Taquitos with Lentils, Squash, Arugula, and Avocado Crema

This recipe is from Avocado Pesto! Another recipe that I followed to a "t" and it came out perfectly. This is the recipe that got my fiancé hooked on at home vegan cooking!

Ingredients

1 cup red lentils 2 and 1/2 cups diced butternut squash 1 can chickpeas 1/2 red onion, diced 1 cup arugula, diced 10-20 vegan gluten free corn tortillas (depending on the size) additional olive oil for brushing

For the sauce: 2 small avocados 1 clove garlic, chopped 1 lime, juiced 1 small red chili pepper, diced (optional - depending on your desired spice level) 2 tablespoon extra virgin olive oil 4 tablespoons coconut milk

Instructions

Preheat oven to 400 degrees F. Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain. In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste. Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up. Place tortillas side by side on baking sheet, seam side down. Brush the tortillas with additional olive oil. Bake for 20-25 minutes until tops are browned and look crisped up. In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth. Serve tacquitos with avocado crema.

#vegan