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August 2, 2011 Dinner Recipes

Vegan Chili Lime Lentil Tacos

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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.

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Vegan Chili Lime Lentil Tacos

Vegan tacos that are full of flavor and texture

  • Author: Healthy Happy Mama
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 12 tacos 1x
  • Category: main meal
  • Cuisine: Mexican
Scale

Ingredients

  • 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.

Instructions

  • 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!

Nutrition

  • 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

Did you make this recipe?

Tag @https://www.instagram.com/happyhealthymama/ on Instagram and hashtag it #happyhealthymama

 

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.

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Categories: Dinner Recipes Tags: healthy vegan recipe, healthy vegetarian recipe, lentil taco recipe, lentil tacos, meatless meal, vegan lentil tacos, vegan recipes, vegetarian recipes, vegetarian taco recipe

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Reader Interactions

Comments

  1. Amy-Nutrition by Nature says

    August 2, 2011 at 1:04 pm

    Those tacos look really good, I love lentils and will have to give this a try!

    Reply
  2. Lisa says

    August 2, 2011 at 2:16 pm

    Yum! I’m betting this would be really good with some grilled corn on the cob, too. These look so good. We have lentils once a week at our house. We will definitely try these. Thanks!

    Reply
  3. [email protected] of Sugar Free says

    August 2, 2011 at 3:28 pm

    Looks fabulous! I’m in the mood for Mexican tonight, anyway, so this will be perfect!

    Reply
  4. Heidi @ Food Doodles says

    August 2, 2011 at 4:21 pm

    Yummy! I’ve made lentil sloppy joes before and those are super yummy, but never taco filling. Looks and sounds awesome!

    Reply
  5. Carissa says

    August 3, 2011 at 9:43 am

    Yum! Anything with lime in the title and I’m suckered in immediately.

    Reply
  6. Ann-Louise says

    August 3, 2011 at 10:51 am

    What wonderful flavors! And since I don’t have a bun in the oven I’ll have mine with a margarita. 😉

    Reply
    • Maryea says

      August 4, 2011 at 2:44 pm

      I’ll live vicariously through you. 🙂

      Reply
  7. Candy @ Healthy in Candy Land says

    August 3, 2011 at 1:39 pm

    Great idea! This is a much more ‘summery’ way to use lentils than what I was orginally thinking for this week, so thank you!

    Reply
  8. Kate says

    August 7, 2011 at 9:55 pm

    DELICIOUS!! My husband agree these must go on the “make-again” list! I was out of green pepper, but had a red pepper . . . beautiful substitute. Thank you!

    Reply
    • Maryea says

      August 8, 2011 at 2:11 pm

      Glad you liked them! Thanks for letting me know.

      Reply
  9. Deanna says

    August 9, 2011 at 4:30 pm

    When I was pregnant, I craved Mexican food like crazy. I was eating burritos for breakfast!

    Reply
    • Maryea says

      August 9, 2011 at 7:22 pm

      Did you have a boy? I definitely crave more salty foods with this one than I did with Meghan!

      Reply
  10. Katie says

    August 9, 2011 at 10:58 pm

    We tried these two days ago and they were delicious!! My husband liked even although there was no meat. He said he would eat them again if I would add some chicken to go along with the lentils 🙂 I also wanted to take a moment to thank you for the recipes you have posted. We have tried many and have liked them. I have, especially, been pleasantly surprised by the success we have had with the vegan recipes you have shared. My daughter has a dairy allergy which has prompted me to move in this direction more so I can make a meal we can all eat instead of always making her a separate meal. I have found it difficult to find vegan recipes that we like. But, you have brought some good ideas to our home that are now part of our menu options. Thank you!

    Reply
    • Maryea says

      August 10, 2011 at 3:47 pm

      My husband used to make comments like that all the time. 🙂 You are very welcome for the recipes. I’m so glad you are finding meals that work for everyone in your family and that you enjoy! Thanks for the feedback!

      Reply

Trackbacks

  1. My pregnancy: 25 weeks | Happy Healthy Mama says:
    September 9, 2011 at 2:15 pm

    […] I must have really had a strong craving because I planned three consecutive Mexican-themed meals:  vegan lentil tacos, southwestern chicken, peppers, and rice, and a spicy vegetarian tortilla […]

    Reply
  2. Peanut Butter Bites Recipe: A Healthy Snack : The Tasty Tomato says:
    April 11, 2013 at 12:52 pm

    […] Avocado Egg Salad Sandwich Roasted Vegetable Quinoa Pie Kale Chips Vegan Chili Lime Lentil Tacos […]

    Reply
  3. Lynne Lamoureux - Taco Seasoning - Lynne Lamoureux says:
    December 30, 2013 at 10:47 am

    […] mystery-ingredient seasoning when it’s SO easy to make our own! This blend is perfect for the Chili Lime Lentil Tacos from Healthy Happy Mama. Print Taco Seasoning By: Lynne   […]

    Reply

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