2 cups lentils ( I typically use green lentils)
4 cups water
1 Tablespoon olive oil
1 Tablespoon Cajon seasoning mix
corn tortillas (this recipe fills 12 tortillas)
your favorite type of vegan cheese
avocado slices (optional)
salt, to taste
Rinse and cook the lentils. While lentils are cooking, saute the onion, garlic, and Cajon seasoning in olive oil until onion becomes translucent (or you may want to continue heating the onion mixture until it starts to brown).
Add the onions to the cooked lentils and fill warmed corn tortillas with the lentil & onion mixture. I like to add a little Celtic sea salt to the lentils and onions before filling the tacos. Pre-heat the oven to 350 and place the tacos in a casserole dish. Grate the cheese and sprinkle some inside each taco. Heat in the oven until tortillas are completely warmed and the cheese is melted.
Now you can add the shredded lettuce, salsa, avocado...sliced black olives, tomatoes, whatever your heart desires :)