I sauteed finely diced onion, red peppers, mushrooms and garlic let it cool before adding them to brown lentils. Then I added taco seasoning, a little light soy, ketchup and blended oats then mash em. I toast the corn tortillas so they are crunchy. Assembly.

• Large tortilla and add queso cheese in a circle (size of the smaller corn tortilla)
• Add the meat or lentils
• Corn tortilla
• Sour cream
• Lettuce (your choice of other toppings, onion, jalapeno ect.)
• Cheese
• Fold larger tortilla closed in 5 folds
• Toast each side on fry pan

Never had the original 🤷‍♂️ haha

🤷‍♂️😂 whatever it is, it was delicious

I smashed it into the fry pan, flattening it out and sticking to the wrap. Non smashed it would be just loose and filled into the wrap 😀

Here are the lentil mix, with the green sauce and it warming on the cast iron

I guess if I stacked them? But, call it whatever you like 🤷‍♂️😂

I used the recipe for the crust. It’s a matter of just trying it and getting a feel for it. 😄

https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe

Looks great do you have a picture of it cut with the fillings?

It was the numero uno and the four cheese and pesto, https://www.unos.com/menus/deep-dish-pizza.php

Yeah they drench it, and it’s amazing. There is a whole stance you take to eat it too keep clean.

I just put the scraps in the pot, fill the pot with water add just a bit of salt then bring to a boil then let it simmer for a few hours.

Thanks! Here is the recipe for the vegetable broth, https://www.youtube.com/watch?v=CDWSZ4ZcnQE&t=10

I based the curry off of this, https://www.youtube.com/watch?v=NM-4tVL4Z-c&t=167 I think next time I make this wilting a bunch of baby spinach in this would be an amazing addition.

Take two, I think the first attempt had the dough too moist. Today’s turned out very nice, I think

Thanks, first go at this recipe, trying to figure it out.

This! Haha 🤣🤣🤣

I have been just making the curry for a while, so pretty much all ingredients are what I would like them to be. Not sure about exact measurements. Curry: Two medium white onions, diced same amount of diced eggplant. Salt and pepper. Sautéed in oil. Clear the middle of the pan for the spices, I used curry powder, cumin powder, coriander powder, red pepper flakes, and a garlic ginger paste. Add a tin of diced tomatoes. Add about a cup and a bit of mango yogourt - I usually use coconut cream here but felt like switching it up. Let simmer.

Lentil balls: I boiled 1.5 cups of red lentils for 5 minutes, don’t want them too mushy. In a food processor I added, a large carrot (cut into smaller pieces), an onion, garlic ginger paste, close to the same spices from the curry, and parsley (I was out of fresh coriander), and a bit of the yogourt. Blended until it was in small chunks. Mix with the lentils, smashing most of it. I formed into balls and placed onto a greased baking sheet. I cooked it in a pre-heated oven at 425*F for 12 minutes, flipped the lentil balls and mashed them down a bit and cooked for another 12 minutes.

It was butternut squash, acorn squash, sweet potato, onion, garlic, and sausage. With the squashes… It’s largely a fruit roast 🤷‍♂️😂🤣

It’s acorn squash, first time using it. Figured everyone would not eat it and set the skin side. With all the ridges wasn’t sure about removing it before baking. To my surprise acorn squash taste a lot like spaghetti squash - without it noodling.

See the directions I gave in another comment. Removing a lot of the water is a bit of a process but, it’s what helps with the look and texture. For a these bites the texture is good. Plus, they are bites so a lot of the texture is in the breading.

Apparently, it’s deboned and sold separately…