Lentil Tacos

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

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 389 calories; protein 16.8g; carbohydrates 61.8g; fat 11g; sodium 463mg.

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