Description
Easy vegan lentil tacos packed with bold Tex-Mex flavor, fiber, and plant-based protein — perfect for meal prep and taco night!
Yield: 4(3 tacos each) | Serving Size: 2tacos
Ingredients
1tablespoonavocado oil
1smallred onion, diced – about 1 cup
2clovesgarlic, chopped
1largetomato, chopped- about ¾ cup
1teaspoononion powder
1teaspoongarlic powder
1teaspoonchili powder
1teaspooncumin
1teaspoonsmoked paprika
½teaspoondried oregano
1teaspoonkosher salt
¾cupdry brown lentils
2 ½cupslow sodium vegetable broth or water
For serving:
8corn tortillas, or hard shell tacos
½red onion, chopped
½cupchopped cilantro
pico de gallo, diced avocado, guacamole, hot sauce, optional for topping
Instructions
- Heat the avocado oil in a skillet over medium high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and tomato and cook until the tomatoes have softened, about 4 minutes. Add spices and salt and stir to combine. Add the lentils and the chicken broth or water. Stir to combine and bring the mixture to a boil. Cover the pan and turn the heat down to low to simmer. Cook for 30 to 45 minutes, until the lentils are tender and most of the water has been absorbed.
- Turn the heat off and carefully transfer ½ of the mixture to a food processor fitted with the blade attachment. Process the mixture until smooth. Transfer the blended mixture back to the pan and stir to combine.
Char the tortillas over an open flame on the stove about 30 seconds on each side.
Assemble tacos with 1/4 cup lentils on each, topped with red onion and chopped cilantro.
Last Step:
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Nutrition
Serving: 2tacos, Calories: 291kcal, Carbohydrates: 51g, Protein: 12g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 391mg, Fiber: 12g, Sugar: 5g
