The lentil and sweet potato mix in these satisfyingly crunchy tacos is packed with savory, earthy flavor thanks to Pacific Foods® Organic Low Sodium Vegetable Broth. The filling’s creamy texture is the perfect contrast to the crispy shells, and the avocado crema adds just the right amount of tang.
Preheat oven to 450℉. Line a large rimmed baking sheet with parchment paper.
Heat 1/2 tablespoon of the oil in a medium saucepan over medium-high. Add lentils and 1/2 teaspoon each chili powder and smoked paprika; cook, stirring constantly, until fragrant and toasted, about 1 minute. Add Pacific Foods® Organic Low Sodium Vegetable Broth and bring to a boil over medium-high heat. Reduce heat to low, and simmer until lentils are tender, about 20 minutes. Drain, transfer to a medium bowl, and season with kosher salt.
While lentils cook, toss sweet potato, cumin, 1 tablespoon of the oil, and remaining 1 teaspoon each of the chili powder and smoked paprika on prepared baking sheet until evenly coated; arrange in an even layer. Season with kosher salt. Bake in preheated oven until tender and browned, 16 to 18 minutes, stirring halfway through. Remove from oven and transfer to bowl with lentils. Discard parchment and reserve baking sheet.
Add shredded cheese, 1/3 cup of the sour cream, and 4 tablespoons of the chopped cilantro to lentil mixture (should yield about 3.5 cups); toss to combine and coat evenly with sour cream.
Wrap tortillas in a damp towel and warm tortillas in the microwave until pliable, 30 seconds to 1 minute. Place on prepared baking sheet and rub one side tortillas with remaining 1 tablespoon oil. Lay tortillas, oiled side down, flat and then top evenly with a heaping 1/3 cup lentil mixture on half of each tortilla; fold the other half of each tortilla over filling, gently pushing to adhere. Bake at 450°F until tortillas are crisp, about 14 minutes, flipping halfway through.
While tacos bake, combine avocado, lime juice, and remaining 2 tablespoons cilantro, 1 tablespoon sour cream, and kosher salt to taste in a mini food processor; process until smooth, about 10 seconds, scraping down sides as needed. Serve immediately with tacos.
The lentil mixture is creamy and sticky in order to help the tortilla stick to it. If you skip the sour cream, you’ll have to wait until the cheese is melted (about 3 minutes) before the tortilla can be folded over and baked.
The sweet potatoes and lentils can be made up to 3 days in advance and refrigerated in an airtight container.
The tacos can be reheated in an air fryer at 400° F.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.