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Smokey lentil, California raisin & black bean tacos with coriander yogurt, avocado, raisin salsa

Prep: 10 minutes
Cook: 20 minutes
Serves: 4



8 small corn or flour tortillas


1 medium red onion, peeled and finely chopped

1 garlic clove, peeled and crushed

2 large carrots, coarsely grated

400g can of green lentils, drained

100ml vegetable stock

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tbsp chipotle paste

¼ tsp salt

¼ tsp coarsely ground black pepper

100g California raisins

400g can black beans, drained

Juice and zest of 1 lime

20g coriander, roughly chopped

For the salsa

30g California raisins

½ red onion, finely chopped

Small bunch coriander, roughly chopped

1 avocado, peeled and roughly diced

Juice of 1 lime


30g fresh coriander

200g set Greek 0% fat yogurt

¼ tsp salt

¼ tsp coarse black pepper

2 limes, cut into wedges

1 red chilli, thinly sliced


For the taco

Preheat the oven to 180c/fan 160c.

Place each tortilla wrap between the indents of two twelve- hole upturned muffin tins, so that each tortilla is in a taco shape. Bake for 10-12 minutes until slightly crisp and holding its’ shape. Remove from the oven and leave to cool.

For the filling

Heat the oil in a medium frying pan. Add the onions and garlic and cook for 3-4 minutes until softened.

Add the carrots and cook for a further 2-3 minutes until slightly softened.

Add the remaining ingredients, except the lime juice, zest, black beans and coriander, cook for a further 8-10 minutes.

Add the remaining ingredients and cook for a further 1-2 minutes to warm through, remove from the heat and set aside.

For the salsa

Add all the ingredients to a bowl, mix well and season with a little salt and pepper, set aside until ready to serve.

To serve

Roughly chop the coriander and fold through the yoghurt, season with salt and pepper.

Spoon the warmed filling into each taco shell, top with the prepared salsa and spoon of coriander yoghurt, garnish with some chilli, serve with lime wedges.


The filling freezes well if stored in an airtight container