Onyx Culinary Collaborate and Chelles’ Kitchen with Chef Lachelle Cunningham are hosting a birthday party in honor to pay tribute to the musical legend, Prince. Chef Lachelle Cunningham of Chelles’ Kitchen has come up with a prince-inspired menu that consists of plant-based and purple color foods.

Lentil & Quinoa Taquitos
by Chef Lachelle Cunningham 

INGREDIENTS

Taco Seasoning

2 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Crushed Red Pepper Flakes
1/2 tsp. Dried Oregano
1 tsp. Paprika
1 Tbsp. Ground Cumin
2 tsp. Sea Salt

Lentil Mixture

1 cup quinoa (red, black or rainbow)
2 cup water
1 Tbsp. grapeseed (or canola) oil
1 onion, small diced onion
1 green pepper, small diced
4 garlic cloves, minced
1 cup fresh or canned diced tomatoes
1 cup dried brown lentils
2 cups mushroom OR vegetable broth (OR water)
Salt & Pepper to taste
20 +/- small 6 inch corn tortilla shells

Garnish: salsa (see recipe below), sour cream, green onions, tomatoes, limes, cilantro, hot sauce, etc.

DIRECTIONS

1. Mix together taco seasoning ingredients and set aside.
2. Bring 2 cups water to a boil over high heat in a small saucepan. Add the quinoa to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender and the quinoa kernels bloom.

3. While quinoa is cooking, heat the oil in a large saucepan over medium-low heat. Once the oil is hot and shimmering, add diced onion and pepper and sweat for at least 10 minutes until very soft.

4. Add the minced garlic and cook for 5 minute until garlic starts to toast.
5. Add 1 cup fresh or canned diced tomatoes and allow to cook for 5-10 minutes.
6. Add 2-3 Tbsp taco seasoning (or more to taste) and cook for 2 minutes.
7. Add dried lentils and sauté for another 30 seconds, then pour in the 2 cups mushroom or vegetable broth or water. Increase flame to med-high and allow the mixture to come to a boil. Boil, uncovered for 10 minutes.
8. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes (stirring occasionally) or until the lentils are tender, adding more liquid as needed.

9. When lentils are tender and the moisture has cooked off, mix cooked quinoa into the lentil mixture and season with salt and pepper to taste

10. Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.

11. Lay out the tortillas on a flat surface and divide the lentil mixture among the tortillas. Roll up each tortilla tightly and secure with a toothpick.

12. To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.

13. To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.

14. Remove toothpicks, then serve with garnishes

Roasted Tomatillo/Poblano Salsa
by Chef Lachele Cunningham

INGREDIENTS

10 tomatillos, halved
1 onion, quartered
2 jalapeños, seeded and quartered
2 poblano peppers, city in half
4-6 garlic cloves
1 Tbsp canola or grapeseed oil
1 tsp salt
½ tsp pepper
¼ bunch cilantro
¼ tsp cumin
Juice and zest 2 Limes
Salt and Pepper to taste 

DIRECTIONS

1. Preheat oven to 375 F.
2. Combine chopped tomatillos, onions, jalapeños, poblanos & garlic in a large bowl and toss with the oil, salt & pepper until well coated.

5. Pour mixture onto a parchment lined sheet tray and allow to roast in preheated oven until tomatillos are very soft and other vegetables are tender…about 30-45 minutes. Remove from oven and allow to cool.
6. Place cooled ingredients in a blender or food processor. Blend to a smooth consistency. Season with salt and pepper to taste.
7. Store in a non-reactive container. Keeps in refrigerator for up to a week.

For more information about the PrinceBornDayPopUp Event click here.