Servings: 4
Ingredients
- 2 tbsp Anythony's Organic Virgin Coconut Oil
- 2 cups mushrooms sliced thick, (portabello/shiitake)
- 1 med red bell pepper, sliced in thin slices
- 1 med yellow bell pepper, sliced in thin slices
- 1 med red onion, sliced thin
- 1 cup Arrowhead Mills Organic Red Lentils, cooked
- 2 tbsp lime juice
- 2 ½ tbsp Frontier Co-Op Chili Powder
- 2 tsp Frontier Co-Op Cumin Seed Ground
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 4 8 inch Reverse Your Fatty Liver Gluten-Free Tortillas
- 1 small avocado, sliced into thick strips
- 1/4 cup plain coconut milk yogurt
Instructions
- Heat coconut oil on medium heat in a large skillet.
- Add mushrooms, bell pepper, and onion and cook until tender.
- Increase the heat to high, stir in lentils, lime juice, chili powder, cumin, garlic, cayenne, and salt.
- Cook until vegetables are coated in spice.
- Fill tortillas with the mixture, top with avocado and coconut milk yogurt, and serve
Tried this recipe?Let us know how it was!