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When my friends at Tortilla Land generously sent me some of their newly formulated gluten free corn tortillas I began to think about creating a vegetarian harvest taco. With the Thanksgiving holiday lurking, time was of the essence, so I admittedly took a few short cuts to arrive at this recipe but the longer version for preparation is certainly an option!

Harvest Taco

Lentil Pesto

1 (17.63 oz) package lentils, approximately 2 cups cooked

1/2 cup ricotta

1/2 cup vegetable broth

Taco Filling

1 TBS vegetable oil

1 small yellow onion, sliced lengthwise

2 cloves garlic, minced

1 1/2 cups pumpkin or mixed root vegetables, skin removed, cut similar size

1 TBS butter

1/2 cup vegetable broth

1 medium size zucchini, halved and sliced 1/4 inch thick

1 cup mushrooms, sliced

1 1/2 cups prepared chestnuts, coarsely chopped

1 tsp fresh sage, chopped

1 sprig rosemary, whole

2 tablespoons chili powder (medium-spicy blend)

salt to taste

14 Tortilla Land corn tortillas

cheddar cheese

avocado (optional)

sour cream (optional)

Tabasco sauce (optional)


In a blender combine cooked lentils (premade or homemade), ricotta and vegetable broth. Mix on high until well blended. Keep a bit of the texture and resist the temptation to add more broth to smooth it out. Set aside in a bowl.

In a large skillet, heat oil over medium heat. Add onion and saute a minute or two, then add garlic and pumpkin or root vegetables. Add butter and cook for 5-7 minutes until slightly browned. Add in broth, cover skillet with a lid and cook for 10-12 minutes until vegetables begin to soften.

Begin to prepare tortillas according to package directions. Keep tortillas warm in a 200 degree oven on a heat proof plate. Place optional garnishes in serving bowls.

In the skillet, add oregano and chili powder, stirring until well combined. Add salt to taste. Before adding in zucchini, mushrooms and chestnuts check to see if other vegetables are almost soft enough to eat. Allow 10 minutes for zucchini, mushrooms and chestnuts to cook as it is best if these have a bit of crunch to them.

To prepare tacos, layer ingredients over warm tortillas in this order: lentil pesto, cheese, harvest taco filling, and additional garnishes as desired. I served the tacos with two additional dishes — refried beans and Spanish rice.

Serves 4-6