Easy Vegan Lentil Tacos

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Lentil Tacos – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Mexican Dinner Recipe

 

 

 

 

Medium |  Servings: 4  |  Ready In: 30 minutes |  Yield: 12 tacos

Hearty lentils are cooked with flavorful Mexican spices for these easy, oil-free vegan tacos.  Serve these on a busy weeknight with salsa and diced avocado. Or create a plant-based Taco Bar with Guacamole, Watermelon Salsa, Jicama Salad, and Mexican Chocolate Sauce for Dessert.  These are crowd-pleasers!

Ingredients

  • 1 red onion
  • 1 red bell pepper
  • 1 jalapeño
  • 1 1/2 teaspoons paprika (sweet)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons tomato paste
  • 2 cloves garlic
  • 2 (15-ounce) cans brown lentils
  • Salt and pepper, to taste
  • 12 small whole grain tortillas (i.e., corn, brown rice, or whole wheat)
  • 1 avocado, to serve

How it’s Done

Preheat oven to 350°F.

Heat a large saute pan over medium-high heat. Dice the onion and bell pepper.  Mince the japaneo.  Add the onions, bell peppers, and jalapeños to the pan.  Sauté over medium-high heat until golden brown around the edges, about 7-8 minutes.
Add the paprika, cumin, and coriander.  Stir well to coat the vegetables. Continue to cook until aromatic, about 1-2 minutes.
Add the tomato paste. Stir well to combine. Cook until the tomato paste darkens to a brick-red color, about 1-2 minutes.
Mince the garlic.  Add the garlic and 1 cup of water. Scrape up any bits from the bottom of the pan. Bring the mixture to a boil. Reduce heat and simmer until thick and fragrant, about 8 minutes.
Drain and rinse the lentils.  Add the lentils and cook for 5 minutes.
While the lentil mixture cooks, warm the tortillas, if desired. Wrap the tortillas in a clean kitchen towel or a piece of aluminum foil. Place in the oven to warm for 7-8 minutes.
Taste the lentil taco mixture and adjust seasoning.  To serve, spoon the lentil mixture into the warm tortillas.  Top with diced avocado and enjoy.

Yield: 12 Tacos

Lentil Tacos – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Mexican Dinner Recipe

Chef Katie’s Tips: 

Kid-Friendly: This dish is very kid-friendly. However, kids can be more sensitive to heat. You may need to scale down the amount of jalapeño when making this for kids.

Save on Spices: If you want to save cabinet space, you can substitute a store-bought Mexican or taco spice mix. Look for a salt-free or no-sodium blend. Use 2 1/2 teaspoons, in place of the paprika, cumin, and coriander.


Nutrition Facts

  • Includes Avocado and Tortilla
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 438
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 514 mg 21 %
Potassium 991 mg 28 %
Total Carbohydrate 74 g 25 %
Dietary Fiber 22 g 89 %
Sugars 9 g
Protein 20 g 41 %
Vitamin A 13 %
Vitamin C 20 %
Calcium 8 %
Iron 44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Artisan Spanish smoked paprika, Pimenton from La Vera region. Hot and Sweet. Set of 2 tins.
  • The Spice Way – Mexican Seasoning Spice Blend. No Salt, Non GMO, No preservatives. 2oz
  • Simply Organic, Cumin, 2.31 oz

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