Soft tacos are usually prepared with cornflour or wheat flour. The filling can be meat, usually beef, fish, classic is with tuna and prawns, or beans. Everything must be combined with the characteristic flavours of Mexico, such as lime, coriander, chilli, spring onion, paprika and sour cream.

The trick is to cook the beans to absorb all the flavours from the spices, including cinnamon. The latter is often found in dessert but finds its place in many Central and South America and Africa savoury dishes. The tacos mix is prepared using split red lentils, making this dish full of protein and delicious.

Ingredients

For about 10 tacos (diameter 10cm), preparation time 20 minutes, cooking time 35-40 minutes:

For the red lentil tacos

100gr split red lentils
120g water

For the bean mix

1 red onion
1 carrot
300gr black beans (already cooked)
2 bay leaves
1 tsp chilli pepper
1 tsp cinnamon
1 tsp paprika
1 clove garlic
1 tablespoon gluten-free soy sauce
oil
Salt and pepper

To serve

Sour cream
Cherry tomatoes
Lime
Parsley
Spring onion
Fresh chilli

Method

1 – For soft tacos, soak the red lentils for at least 2 hours. Then, drain and put them in the blender with 120g of water and a pinch of salt. Blend everything until the mixture is smooth and homogeneous.

2 – Heat a non-stick pan and pour a ladle of lentil batter, making a crepê of about 10-12cm in diameter and cook on both sides. Cook the rest of the batter, making about 10 crepês.

3 – Meanwhile, you can cook the beans, slice the onion, julienne the carrot, put everything in a pot together with a drizzle of oil, bay leaf, chilli, cinnamon, paprika, garlic, salt and pepper. Cook everything until the onion and carrot are well cooked. If needed, you can add a little water.

4 – Once everything is well cooked, add a cup of hot water, black beans and soy sauce. Cook the beans for at least 20 minutes. Season with salt and pepper and serve on soft tacos garnish with sour cream, lime juice, cherry tomatoes, parsley, spring onion and fresh chilli.