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Lentil Carrot Filling

  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 1/2 tsp salt
  • 5 carrots peeled and finely chopped
  • 1 jalapeño cored and finely chopped
  • 4 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 4 tbsp tomato paste
  • 1 cup brown lentils rinsed and picked through
  • 2 cups vegetable broth
  • tortillas


  • cabbage
  • avocado
  • cilantro

Chipotle Sunflower Cream

  • 1 cup sunflower seeds (soaked in hot water for 30 minutes)
  • 1 lemon juiced
  • 1/2 tsp salt
  • 2 tsp pure maple syrup
  • 1/2 tsp chili powder
  • 1 tbsp apple cider vinegar
  • 1 cup water


  1. Start by soaking the sunflower seeds in a large bowl covered with a few inches of hot water.

  2. In a large skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the carrots, jalapeño, and garlic. Stir in the chili powder, cumin and tomato paste then continue to cook for 2 more minutes.

  3. Add the rinsed lentils to the skillet along with the 2 cups vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook for 20-25 minutes, until lentils are tender.

  4. Meanwhile make the sunflower cream by combining all of the ingredients in a high speed blender then blend until smooth. Add more water, if needed, to thin. Taste test and add more salt if needed.

  5. Warm tortillas on a flat skillet on the stove. Take a spoonful of the sunflower cream and spread through the center, then top with lentil carrot mixture. Garnish with shredded cabbage , avocado, cojita cheese, and cilantro.