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!
- 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
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.
- Includes Avocado and Tortilla
|Amount Per Serving|
|% 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 %|
|* 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