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Preheat oven to 400 degrees F.
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Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain.
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In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste.
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Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up.
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Place tortillas side by side on baking sheet, seam side down.
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Brush the tortillas with additional olive oil.
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Bake for 20-25 minutes until tops are browned and look crisped up.
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In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth.
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Serve tacquitos with avocado crema.