Ingredients

• 2 avocados, cubed
• 1 1/2 cups mangoes, cubed
• 1/4 cup red onion, diced
• 1/2 cup cilantro, chopped
• 2 limes, juiced
• 1/2 teaspoon sea salt
• 2 tablespoons grapeseed oil
• 2 roma tomatoes, diced
• 2 cups cooked lentils
• 1 chipotle pepper, minced
• 4 -6 cups kale, torn into smaller pieces
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon sea salt
• 8 -12 small tortillas (warmed in the oven, stovetop, or microwave)

Instructions

1. Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.

2. Heat 2 tbsp of oil in a large skillet on medium heat.

3. Add the tomatoes, and cook until they've lost their shape.

4. Stir in the lentils and kale. Cook until kale is tender, about 5 minutes.

5. Stir in the seasonings, and season with more sea salt to taste if necessary.

6. Fill each tortilla with the lentil filling, then top with mango guacamole.