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Lentil Tacos
Easy vegan lentil tacos packed with bold Tex-Mex flavor, fiber, and plant-based protein — perfect for meal prep and taco night!
Ingredients
- 1 tablespoon avocado oil
- 1 small red onion (diced - about 1 cup)
- 2 cloves garlic (chopped)
- 1 large tomato (chopped- about ¾ cup)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¾ cup dry brown lentils
- 2 ½ cups low sodium vegetable broth or water
For serving:
- 8 corn tortillas ( or hard shell tacos)
- ½ red onion (chopped)
- ½ cup chopped cilantro
- pico de gallo (diced avocado, guacamole, hot sauce, optional for topping)
Instructions
- Heat the avocado oil in a skillet over medium high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and tomato and cook until the tomatoes have softened, about 4 minutes. Add spices and salt and stir to combine. Add the lentils and the chicken broth or water. Stir to combine and bring the mixture to a boil. Cover the pan and turn the heat down to low to simmer. Cook for 30 to 45 minutes, until the lentils are tender and most of the water has been absorbed.
- Turn the heat off and carefully transfer ½ of the mixture to a food processor fitted with the blade attachment. Process the mixture until smooth. Transfer the blended mixture back to the pan and stir to combine.
- Char the tortillas over an open flame on the stove about 30 seconds on each side.
- Assemble tacos with 1/4 cup lentils on each, topped with red onion and chopped cilantro.
Nutrition
Serving: 2tacos, Calories: 291kcal, Carbohydrates: 51g, Protein: 12g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 391mg, Fiber: 12g, Sugar: 5g
- WW Points: 4