When I track all the food that I consumed for a day (check out the post What this pregnant mama eats), I realized two nutrients I need to make sure I’m getting enough of each day: protein and iron. This is important for anyone eating a plant-based diet, but especially important for a pregnant woman.
As a result, I’ve tried to make more conscious decisions to eat plant-based foods that are high in protein and iron everyday. Guess what? Lentils are high in both. Most of my go-to lentil dishes are either lentil salads or more wintery dishes, and I wanted a main-course dinner entree.
Tacos were a natural selection because I’ve been craving Mexican food like crazy. I’ve made more versions of tacos during this pregnancy than I did in the previous two years. So these lentil tacos were born and the resulting recipe is a keeper.
For those of you who aren’t a vegan or vegetarian and are just trying to incorporate more meatless meals into your weekly meal plan, these lentils tacos are perfect for that. The lentils lend a great texture for these tacos and take on traditional Mexican flavors well.
This is an especially good dish for a husband (or wife) who is reluctant to accept meatless meals. The lentils are a great substitution for ground beef and have the familiar flavors of regular tacos. Many kids love lentils, too. Mine doesn’t happen to be one of them at this point, but we’re working on it.Print
Vegan Chili Lime Lentil Tacos
Vegan tacos that are full of flavor and texture
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 tacos 1x
- Category: main meal
- Cuisine: Mexican
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, small diced
- 1/2 green pepper, small diced
- 2 garlic cloves, minced
- 1 cup lentils, picked through and rinsed
- 3 cups water or vegetable stock
- 1–2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- juice from one lime (about 2 tablespoons)
- 12 hard or soft taco shells
- optional toppings: tomatoes, cheese (non-dairy or real), avocado, salsa, lettuce, etc.
- Heat the oil in a large pan. Add the onion, green pepper, and garlic and cook until a little soft, about 5 minutes. Add the water or stock and lentils and bring to a gentle boil. Reduce the heat, partially cover the pan, and simmer for 20-25 minutes, until the water is absorbed and the lentils are tender. Stir in the chili powder (to taste), cumin, oregano, salt, and lime juice. Remove from heat and mash the lentils a little (I used a potato masher). This gives them a more meat-like texture.
- Scoop about 1/4 cup of the lentil mixture into each taco shell and add your favorite toppings. Enjoy!
- Serving Size: 1 of 12 tacos
- Calories: 86
- Sugar: 0.9g
- Sodium: 97.5g
- Fat: 3.25g
- Carbohydrates: 11.75g
- Protein: 2.4g
Keywords: vegan tacos
If you aren’t pregnant, please enjoy these with a margarita. On the rocks with a salted rim. If you are, then I guess you’ll have to settle for iced water with a lime in a margarita glass like I did.