Kale and lentil salad in a baked tortilla spoon make the perfect party finger food!
Course Appetizer
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 16
Author I Sugar Coat It
Ingredients
2 -15cmwhole wheat tortillas6 inches, use a larger size to create bigger spoons or bowls
40gonions¼ cup, diced
2clovesof garlicfinely chopped
135gkale¾ cup, finely chopped
151gcanned lentils¾ cup, drained, rinsed and dried
42ggreen pepper¼ cup, coarsely chopped
42gred pepper¼ cup, coarsely chopped
3glemon zest1 tsp
generous pinch of Chipotle & Himalayan Pink Salt seasoningor sea salt
4gdairy-free sour cream½ tbsp
coconut oil
1small avocadooptional, cubed
Instructions
Pre-heat the oven to 300ºF. Use a pastry brush to lightly grease the wells of a mini muffin pan.
Cut the tortillas into uniformed wedges. I used a pizza cutter to cut the tortillas in half, then quarters and so on. For larger spoons, cut 8 wedges and 16 wedges for smaller spoons.
Push the fatter end into the muffins pan wells, pointed ends up and bake for 5-10 minutes, depending on the level of crispness you want to achieve.
While the tortillas are baking, heat a little oil in a medium skillet and cook the onion and garlic until lightly browned.
Add the chopped kale and continue to cook until the kale begins to wilt.
Add the lentils and green and red pepper and continue to cook for a couple minutes. The peppers should still have a bit of crunch, when ready.
Remove from heat and add lemon zest, salt and sour cream. Stir with a wooden spoon until combined.
Spoon into cooled tortilla spoons when ready to serve.