Lentil Tlayuda (Oaxacan Pizza) – Lentils.org

Ingredients

• 10 burrito sized corn tortillas
• 2 Tbsp (30 mL) canola oil, divided
• 1 lb (500 g) whole red lentils, cooked, divided
• ½ lb (250 g) walnuts, finely chopped
• 1 lb (500 g) mushrooms, roasted and minced
• 1 Tbsp (15 mL) cumin
• 1 Tbsp (15 mL) coriander
• 1 Tbsp (15 mL) garlic powder
• ½ Tbsp (7 mL) smoked paprika
• 1 Tbsp (15 mL) Mexican oregano, dry
• ½ Tbsp (7.5 mL) orange zest
• 1 cup (250 mL) red onions, sliced thinly
• 1 cup (250 mL) cello carrots, peeled into ribbons
• ¼ cup (60 mL) jalapeno, thinly sliced
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 cup (250 mL) apple cider vinegar
• ¾ cup (175 mL) water
• ½ Tbsp (7 mL) sugar
• ½ tsp (2 mL) salt
• ½ cup (125 mL) avocado, pitted and skin removed
• ½ cup (125 mL) sour cream (or plant-based for vegan option)