INGREDIENTS
1 tbsp
extra virgin olive oil
1/2
red onion, finely chopped (save other half for toppling)
2
garlic cloves, minced
2
bell peppers, cored and finely chopped
1
jalapeño, cored and finely chopped
2 cups
(or 1 15-ounce can) cooked lentils, drained and rinsed
1/2 cup
finely chopped walnuts
3 tbsp
tomato paste
2 tsp
chili powder
2 tsp
cumin
1 tsp
smoked paprika
1/2 tsp
salt
1 cup
frozen corn kernels, defrosted
tortillas, cashew sour cream (see notes), avocado, cilantro and lime for serving