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
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
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.
- Mix together taco seasoning ingredients and set aside.
- 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.
- 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.
- Add the minced garlic and cook for 5 minute until garlic starts to toast.
- Add 1 cup fresh or canned diced tomatoes and allow to cook for 5-10 minutes.
- Add 2-3 Tbsp taco seasoning (or more to taste) and cook for 2 minutes.
- 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.
- 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.
- 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
- Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
- 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.
- 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.
- 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.
- Remove toothpicks, then serve with garnishes
Roasted Tomatillo/Poblano Salsa
by Chef Lachele Cunningham
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
- Preheat oven to 375 F.
- Combine chopped tomatillos, onions, jalapeños, poblanos & garlic in a large bowl and toss with the oil, salt & pepper until well coated.
- 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.
- Place cooled ingredients in a blender or food processor. Blend to a smooth consistency. Season with salt and pepper to taste.
- Store in a non-reactive container. Keeps in refrigerator for up to a week.
For more information about the PrinceBornDayPopUp Event click here.