INGREDIENTS
12
mini corn tortillas
1 cup
rolled oats
1 cup
lentils, rinsed and thoroughly drained
2 cups
vegetable broth
1 tbsp
all-purpose flour
1 tbsp
dried onion flakes
1
cube no-beef bouillon (or vegetable)
1/4 tsp
sugar
1 tsp
paprika
1 tsp
cumin
1/2 tsp
garlic powder
1 tsp
chili powder
1/4 tsp
cayenne pepper
2 tbsp
onion, minced
oil for skillet
1
medium onion, minced (for topping)
1
bunch cilantro, minced (for topping)