Ingredients
- 1/2 cup green lentils
- 1 1/2 cups water
- 1/2 cup salsa divided
- 1/8 teaspoon salt
- 8 extra-large white corn tortillas (6 inches)
- Olive oil spray
- 1/2 cup cilantro roughly chopped
- 1 1/3 cups Mexican blend cheese (5 ounces)
- Sour cream (for serving, optional)
- Guacamole (for serving, optional)
Instructions
- Rinse the lentils, place them in a medium pot with the water, and bring to a boil.
- Once boiling, turn the heat to medium-low, cover, and cook until tender, about 15-20 minutes. Drain and transfer to a food processor.
- Add 1/4 cup of the salsa and salt into the food processor and pulse until combined and smooth, but leaving some lentils intact for texture.
- Preheat your grill to medium.
- Spray one side of each tortilla with the olive oil spray and sprinkle with salt. Place 4 tortillas, un-sprayed side up, on a baking sheet. Spread a lightly heaping 1/4 cup of the lentil puée all over the tortilla, covering it completely.
- Then, spread 1 tablespoon of salsa on each of the tortillas. After that, divide the cilantro and cheese between each tortilla. Cover with the remaining tortillas, so the sprayed side is facing up toward you.
- Gently slide the tortillas under the grill and cook for 3-4 minutes. Gently flip and cook for and additional 3-4 minutes. If some of your topping come out after flipping, just gently press it back in.
- Slice and DEVOUR immediately with extra salsa, guacamole, and sour cream if you choose!
