Black Lentil and Veggie Tacos with Mexican Street Corn
This crowd-pleaser is filled with spiced black lentils and spring veggies and paired with a salad inspired by Mexican street fare.
Servings
Produce
Tokyo Long White Bunch Onion
.5 0.25 Whole
Red Onion (Organic)
.5 0.25 Whole
Zucchini Gray Squash
8 4 oz
Yellow Squash (Organic)
6 3 oz
Flamingo Pink Swiss Chard
2 1 oz
Carrot (Organic)
3 1.5 oz
San Marzano Lungo No. 2 Tomato
3 1.5 oz
Yurackallhua Incan Giant Corn
2 1 Whole
Protein & more
Cotija Cheese
1.5 0.75 oz
Corn tortillas
1 0.5 Package
Black lentils
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Smoked paprika
0.5 0.25 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
0.25 0.13 teaspoon
Street Corn Sauce
Lime juice
1 0.5 tablespoon
Mild Ancho Chile
1 0.5 teaspoon
Cayenne powder
1 0.5 Pinch
Sea salt
To Taste
Greek Yogurt
.25 0.13 cup
Mayonnaise
.25 0.13 cup
Prep ahead (optional)
a. ¼” dice red onion. b. ¼” slice white onion. c. Cut ½”-thick strips or dice zucchini and summer squash. d. Peel carrots; ¼” dice. e. Remove chard stems; chop leaves bite-sized. f. Slice cherry tomatoes in half.
Instructions
1
Roast corn:
a. Preheat oven to 450º. Prepare a baking sheet with nonstick spray.
b. Brush corn with olive oil. Place corn on baking sheet and roast until tender and just starting to brown, about 20 minutes.
c. Set aside to cool.
2
Cook black lentils:
a. In a medium saucepan over high heat, add 2½ cups water (1¼ cup for 2-person portion). Bring to a boil and add black lentils; stir immediately.
b. Reduce heat to medium-high, cover, and cook until tender, about 25-30 minutes.
3
Saute vegetables:
a. In a large saute pan over medium-high heat, add 2 tsp olive oil. Add white onion (¼"-thick slices), yellow squash (½"-thick strips or dice), and zucchini (½"-thick strips or dice). Saute until onion is translucent, about 2 minutes. Add ½ tsp salt and 1-2 tbsp taco spice mix.
4
Assemble Mexican street corn salad:
a. Cut corn kernels from cobs. Add to a medium mixing bowl.
b. Add red onion (¼” dice), cherry tomatoes (slice in half), chard (remove stems, chop leaves bite-sized), carrots (¼” dice), and street corn sauce. Add a ¼ tsp salt, or as desired. Toss to combine.
5
Serve:
a. Add black lentils to vegetables. Toss to combine. Add salt and additional taco spice mix to taste.
b. Warm corn tortillas in a dry saute pan or microwave. Fill tortillas with black lentil and vegetable mixture. Add tacos to plate.
c. Serve Mexican street corn salad alongside. Garnish salad with cotija cheese. Enjoy!
Chef's notes
We don’t typically recommend microwaving, but if you want to skip heating the oven to roast the corn, cover each cob with a wet paper towel and microwave for approximately 60-90 seconds. Cool and cut from the cob.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX