One of the things I make more than anything else when I’m down to some mish mash ingredients in my fridge and freezer are tacos. My kids love quesadillas (I just put some cheese between two corn tortillas and heat them up in a pan), and my husband and I like just about anything in taco form.
This vegan taco is full of protein and packs enough flavor that you won’t even miss the meat. So next Meatless Monday (or Taco Tuesday, or Taco any-day), try this recipe on for size!
Lentil Street Tacos
Serves 6
Prep Time: 5-7 mins
Cook Time: 25 mins
Ingredients:
15-17 oz. cooked/steamed lentils (I used Trader Joe’s steamed lentils from the fridge section, but canned lentils will also work here)
2 avocados
1 medium yellow onion
1 bell pepper, your color of choice OR 1 small can green chiles
2 tomatoes (I used kumato since those are my favorite, but any will do)
1 1/2 tbsp plus 1 tsp mexican seasoning blend
1/2 cup water
15-18 soft corn tortillas (gluten-free)
1 tbsp extra virgin olive oil or grapeseed oil
juice of 1 lime
spray coconut or olive oil
chopped cilantro (optional)
hot sauce to taste (optional)
Directions:
You will ideally need two pans for this dish- one to cook the tortillas in, and another for the onions, peppers, and lentils. If you only have one pan, you will need to clean it out well after cooking the lentils, and then cook the tortillas.
Halve the avocados, remove the pit, and dice the avocado into smaller chunks. Put in a bowl and set aside. Dice the tomatoes and set in another small bowl and set aside. Add the olive oil to a large saute pan. Remove the skin and top and bottom from the onion and cut it in half. Then slice into half rings until all of the onion is cut. Place the onion into the pan. Cut the flesh off of the bell pepper and cut into strips, and add to the pan. Turn the heat to medium-high, and saute the onions and peppers until they begin to soften. Once they soften, add 1 tsp mexican seasoning (taco seasoning is fine too), and cook for about 5 more minutes. If you like your food spicier, feel free to add more taco seasoning or spice. Remove the onions and peppers from the pan and put them into a bowl and set aside.
To the same pan, add the lentils, water, and the rest of the taco seasoning. The lentils are already cooked, so this is just going to give them that taco “meat” type flavoring. Stir and cook until the water is more evaporated and a sauce forms. Turn the heat off, and take the pan off of the burner.
In a separate pan (if possible; preferably a small skillet), spray the pan with oil, and place a corn tortilla in the skillet. Warm for 1-2 mins per side, and then place on a plate. Repeat for all tortillas. Serving size is 2-3 tacos per person. Fill each tortilla with 2-3 tbsp of lentils, some onions and peppers, some tomatoes, some avocados, a squeeze of lime juice, and/or chopped cilantro and hot sauce (we like Cholula for tacos, but there are so many good hot sauces out there!).
I usually serve the hot tortillas to my husband or the people waiting, and let them dress up their tacos however they like, taco bar style, but it’s up to you how you want to do it. Tacos are so versatile…you can add vegan cheese (usually this should be added when the tortilla is flipped the first time so it can melt slightly), lettuce, salsa, pico de gallo, or whatever your heart desires.
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