• In a medium pot, bring the vegetable broth to a boil over medium heat. Add the lentils, cover, and cook until the liquid is absorbed and the lentils are just tender but not falling apart about 12-15 minutes.
• Peel and chop the sweet potatoes into ½” cubes.
• Peel and mince the garlic.
• Cut the stem off the jalapeno, slice it in half lengthwise, and remove some or all of the seeds and ribs for a less spicy filling. Mince finely.
• In a large, heavy-bottom pan or Cast Iron Skillet, heat 2 tbsp oil over medium. Add the cubed sweet potatoes and cook for about 10 minutes, stirring regularly until soft.
• Add the lentils, minced garlic, jalapeno, and spices. Cook for 3-5 minutes over medium, stirring frequently. If the mixture feels too dry, add 2-3 tbsp water or vegetable broth as needed.
• Once the spices are fragrant and everything is cooked through, remove from the heat and squeeze the lime juice on top. Start with 2 tbsp and adjust to taste.
• Slice the avocados in half, then lengthwise in thin slices. Scoop out with a spoon.
• Chop the green onions – white and green portions – into very thin circles.
• Wash and dry the cilantro leaves. Chop finely.

How to Assemble the Tacos

• Heat a large pan or griddle on medium-low. Add about 1 tsp oil, spreading it around to coat the pan evenly.
• Cook the tortillas one or two at a time for about 1 minute per side until just a little colored and crispy in spots. Repeat with the remaining tortillas, adding more oil as needed.
• Place 2-3 tbsp of filling into each tortilla, top with 2-3 slices of avocado, a sprinkle of chopped green onion, and cilantro, and eat immediately.