Taco Tuesday just got better with Casa Verde's prepared Latin food options. Casa Verde offers a variety of traditional Latin-inspired dishes featuring unique combinations of ingredients. From Lentil Mole to Garbanzos al Pastor, Red Bean Pozole to Coconut Chowder, these well-loved dishes will make Taco Tuesday, the perfect meal for your family. Whether a quick dinner for the weeknight or a special occasion, each recipe is sure to delight.

Recipe 1: Lentil Mole Tacos with Cabbage Slaw

Ingredients:

• Lentil "Meat"
• Casa Verde Lentil Mole Sauce
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/2 red onion, finely chopped
• 1 green bell pepper, chopped
• 1/2 teaspoon of ground cumin
• 1/2 cup dry brown lentils
• 1/2 teaspoon of chili flakes
• 8 radishes, finely chopped
• 1⁄2 teaspoon of oregano
• 1 green bell pepper, chopped
• Salt and pepper, to taste
• 1/2 head of cabbage, shredded
• 1/4 cup of fresh cilantro, chopped
• Lime wedges, 8-12 soft tacos
• 1/4 cup tomato paste

Cabbage Slaw Topping

• 4-6 cups shredded green cabbage
• 1 tsp smoked paprika
• 1/2 cup dry french green lentils
• 1/4 cup finely chopped walnuts (optional)
• Corn tortillas
• 1/2 cup mushrooms, roughly chopped

Instructions

1. Begin by making the lentil “meat.” In a large pan, heat the olive oil over medium heat. Add the garlic, onion, bell pepper, and cumin to the pan and cook until fragrant, about 2 minutes.

2. Add the chili flakes, stirring to combine. Cook for an additional 2 minutes.

3. Add the Casa Verde Lentil Mole and 1/2 cup of water to the pan, stirring to combine. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, stirring occasionally.

4. While the lentil “meat” is simmering, prepare the cabbage slaw. In a medium bowl, combine the cabbage, paprika, French green lentils, and walnuts. Stir until evenly distributed.

5. When the lentil “meat” is done cooking, add salt and pepper to taste. In a small bowl, combine the tomato paste with 1/4 cup water.

6. To assemble the tacos, heat the corn tortillas in a lightly oiled skillet on the stovetop. Add a spoonful of lentil “meat,” top with cabbage slaw, then drizzle with the tomato paste mixture.

7. Serve with lime wedges for garnish.