Lentil Tacos recipe

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Ingredients

2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground fennel seed
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 ½ cups cooked brown or green lentils
3 tablespoons tomato paste
2 tablespoons water, or as needed
2 canned chipotle chiles in adobo sauce, seeded and minced
1 teaspoon adobo or hot sauce
8 (6 inch) vegan corn or flour tortillas
1 cup shredded lettuce
1 cup chopped tomatoes
¼ cup chopped fresh cilantro
1 cup guacamole
1 lime, cut into 8 wedges

Nutrition Info

389.3 calories
carbohydrate: 61.8 g
cholesterol: : -
fat: 11 g
fiber: 17.9 g
protein: 16.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 463 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.

  2. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.

  3. Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.

  4. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Recipe Yield

4 servings

Recipe Note

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!

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