Lentil and Zucchini Tacos with a Chipotle Cream Sauce

In a food processor, combine the yogurt, chipotle peppers, the adobo sauce that was coating the peppers, cilantro and lime juice. Blitz until smooth. Set aside.

Bring a pot of salted water (use the amount of water specified on the package, or enough to cover the lentils by an inch or two) to a boil. Add the lentils and cook until tender, but not broken, roughly 25 minutes. Test at the 20-minute mark. Drain the water if there is any left. Add the arugula to the lentils and stir to wilt. Cover and keep warm.

In the meantime, heat the olive oil in a saute pan over medium high. Add the garlic and let it bloom 15 seconds. Add the zucchini and a pinch of salt and pepper. Sauté until it starts to brown on all sides, about 7 minutes. Remove zucchini from pan and set aside for a hot second.

Back in the pan, with the heat on medium, add the corn tortillas a few at a time and heat them until they slightly char on both sides.

Layer two corn tortillas at a time. Spoon the lentil/arugula mixture on the bottom, followed by the sautéed zucchini. Drizzle with the chipotle cream sauce.

Serve tacos with more cilantro and lime slices on hand!

Fo’ da real.