Ingredients
For spicy cranberry salsa:
– 1 4oz bag Patience Fruit & Co Whole & Juicy Dried Cranberries, Sweetened with Apple Juice, chopped
– 1 tablespoon lime juice
– 1 jalapeno pepper, finely chopped
– 1 1/2 cups fresh coriander, slivered with scissors (about 1 bunch)
– 3 green onions, sliced
– 1 teaspoon ground cumin
– Pinch of salt
For beef and lentil filling:
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 1 clove garlic, chopped
– 1/2 lb lean ground beef (or the same amount of veggie ground round)
– ½ teaspoon ground cumin
– ½ cup vegetable broth
– 1 14 oz can chickpeas, rinsed and drained
For tacos (your choice):
– 12 soft taco shells (or hard taco shells if you prefer)
– 2 cups iceberg lettuce, shredded
– 1 cup Tex-Mex cheese, grated
– 2 Roma tomatoes, cut into pieces
– Light sour cream (optional)
Cooking time 15 minutes Portions 4 to 6 servings
This taco recipe can be made two ways : with half the meat or 100 % vegetarian. In the first version, chickpeas are used to replace half the beef, in the second, veggie ground round or chickpeas are used to replace all the beef. For both versions, the magic touch is our spicy cranberry salsa.
Ingredients
For spicy cranberry salsa:
– 1 4oz bag Patience Fruit & Co Whole & Juicy Dried Cranberries, Sweetened with Apple Juice, chopped
– 1 tablespoon lime juice
– 1 jalapeno pepper, finely chopped
– 1 1/2 cups fresh coriander, slivered with scissors (about 1 bunch)
– 3 green onions, sliced
– 1 teaspoon ground cumin
– Pinch of salt
For beef and lentil filling:
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 1 clove garlic, chopped
– 1/2 lb lean ground beef (or the same amount of veggie ground round)
– ½ teaspoon ground cumin
– ½ cup vegetable broth
– 1 14 oz can chickpeas, rinsed and drained
For tacos (your choice):
– 12 soft taco shells (or hard taco shells if you prefer)
– 2 cups iceberg lettuce, shredded
– 1 cup Tex-Mex cheese, grated
– 2 Roma tomatoes, cut into pieces
– Light sour cream (optional)
Print ShareSteps
-
Mix all salsa ingredients in a bowl. Add salt to taste. Set aside.
-
In a large pan over medium heat, sauté onion and garlic in oil for about 10 minutes.
-
Add beef and cook meat (or veggie ground round), using a wooden spoon to break up clumps, until cooked through. Add cumin and cook 1 more minute, stirring.
-
Add remaining ingredients and continue cooking until liquid has completely evaporated. Add several grinds of pepper and a pinch of salt. Set aside in a heated dish.
-
Place beef and chickpea mixture in the middle of the table with fillings. Spoon mixture into taco shells. Top with cranberry salsa and other toppings as desired.
Recommendations
To make this recipe 100% vegan, just replace the cheese with grated vegan cheese and the sour cream with plain vegan yogurt. That’s it – easy and delicious!
-
In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
Read more Where to buy