Description
Vegan tacos that are full of flavor and texture
Ingredients
Scale
- 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!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: main meal
- Cuisine: Mexican
Nutrition
- Serving Size: 1 of 12 tacos
- Calories: 86
- Sugar: 0.9g
- Sodium: 97.5g
- Fat: 3.25g
- Carbohydrates: 11.75g
- Protein: 2.4g