Lentil Tacos
These wholesome lentil tacos are perfect for vegans and vegetarians alike. Each crunchy taco is packed with a flavorful mushroom-lentil filling and customizable with your favorite plant-based toppings, making for a satisfying and healthy meal.
Instructions
- 1
Rinse and sort dried lentils (1 cup).
- 2
Heat water (3 cups) in a pot until almost boiling, add [dried lentils], and simmer for [15-25 minutes] until tender. (Average minutes (20))
- 3
While lentils cook, sauté diced onion (1 cup), minced mushrooms (4 oz), and minced garlic (1.5 cloves) with a [splash olive oil] until tender.
- 4
Stir in the seasoning blend: garlic powder (0.5 tsp), cumin (0.5 tsp), chili powder (0.5 tsp), dried cilantro (0.33 tsp), and salt (0.25 tsp). Add enchilada sauce (0.5 cup) and stir.
- 5
Drain cooked lentils and return to the pot. Combine with seasoned vegetables and refried beans (16 oz), heating gently and stirring to incorporate. Taste and adjust seasonings as desired.
- 6
Bake baked taco shells (5 crunchy) according to package directions, prep your desired toppings like [shredded romaine lettuce], [vegan cheddar shreds], [vegan sour cream], [salsa], [fresh tomatoes], [fresh or pickled peppers], [fresh cilantro], [pico de gallo], and [guacamole]. Assemble and serve immediately.
Nutrition Facts
Per portion