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.
PrintVegan 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
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
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.
Amy-Nutrition by Nature says
August 2, 2011 at 1:04 pmThose tacos look really good, I love lentils and will have to give this a try!
Lisa says
August 2, 2011 at 2:16 pmYum! 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!
[email protected] of Sugar Free says
August 2, 2011 at 3:28 pmLooks fabulous! I’m in the mood for Mexican tonight, anyway, so this will be perfect!
Heidi @ Food Doodles says
August 2, 2011 at 4:21 pmYummy! I’ve made lentil sloppy joes before and those are super yummy, but never taco filling. Looks and sounds awesome!
Carissa says
August 3, 2011 at 9:43 amYum! Anything with lime in the title and I’m suckered in immediately.
Ann-Louise says
August 3, 2011 at 10:51 amWhat wonderful flavors! And since I don’t have a bun in the oven I’ll have mine with a margarita. 😉
Maryea says
August 4, 2011 at 2:44 pmI’ll live vicariously through you. 🙂
Candy @ Healthy in Candy Land says
August 3, 2011 at 1:39 pmGreat idea! This is a much more ‘summery’ way to use lentils than what I was orginally thinking for this week, so thank you!
Kate says
August 7, 2011 at 9:55 pmDELICIOUS!! 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!
Maryea says
August 8, 2011 at 2:11 pmGlad you liked them! Thanks for letting me know.
Deanna says
August 9, 2011 at 4:30 pmWhen I was pregnant, I craved Mexican food like crazy. I was eating burritos for breakfast!
Maryea says
August 9, 2011 at 7:22 pmDid you have a boy? I definitely crave more salty foods with this one than I did with Meghan!
Katie says
August 9, 2011 at 10:58 pmWe 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!
Maryea says
August 10, 2011 at 3:47 pmMy 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!