Lentil Tacos swap ground beef for beef, but they are still full of your favorite Tex-Mex seasoning. Add your favorite toppings and dig in!
Vegetarian Lentil Taco Recipe
Today, grocery stores have too many meat substitutes, but one of the best swaps for ground beef is natural (and much cheaper): lentils! These lentil tacos are often asked to offer more plant-based, high-protein recipes with 12 grams of fiber! They have earthy flavor and texture that make them a great stand-in for beef, and this lentil taco is a perfect example. These lentil tacos are an easy vegan recipe, but they are so delicious that even the carnivore in your home will eat them. (If you like lentils, be sure to try my lentil bolognese and lentil salad!)
Why these vegetarian tortillas belong to your menu
I'm often asked to offer more plant-based high-protein recipes – these lentil tacos! Filled with bold flavors and beneficial ingredients, they are sure to be a family favorite. ”
- A budget-friendly meal. Lentils are very affordable and are an important source of plant-based protein. Incorporating them into your meals is an easy way to save money on groceries.
- Healthy alternatives. Lentils are a whole food alternative to ground beef, and you will appreciate the fiber and nutrition in this lentil taco even if you eat meat.
- Perfect for dining preparation. This is a recipe that has little effort and it is also very good so you can make the lentil tacos fill and pop it out of the refrigerator later this week.
What you need
Here is a list of ingredients you need to make these lentil tacos. Scroll down to the recipe card to find the ingredient quantity and recipe instructions.
- Avocado oil – You can also cook with olive oil or other oils you prefer.
- Red onion and garlic – Add depth and flavor to lentil tacos. Yellow onions are also very good.
- tomato -For some richness and comfort to prevent lentils from filling dry.
- Seasoning – I use onion powder, garlic powder, chili powder, cumin, smoked paprika, dried oregano and salt as a homemade taco seasoning recipe.
- Brown lentils – Rinse these and pick them up to remove the pebbles. Green lentils will work, too.
- Low-sodium vegetable soup or water – Also used to moisten lentil tacos.
For assembly:
- Corn cakes -or if you prefer to use flour tortillas.
- Topping – Like red onion, coriander, pico de gallo, avocado, avocado sauce or hot sauce.
How to Make Lentil Tacos
This is a step-by-step guide to help you visualize the process of making these lentil tacos. Complete written recipes at the bottom of the page.
- Cook onion. Heat the oil in the frying pan on medium-high places. Add the onions and cook for about 4 minutes, or until tender.
- Add garlic and tomato. Stir them and cook for another 4 minutes until the tomatoes are tender.
- simmer. Add seasoning, lentils, water or broth. Cover and lower the heat to low; cook slowly for 30 to 45 minutes, or until the lentils are cooked, most (but not all) of the water is absorbed.
- process. Add half of the lentils to the food processor and pulse until smooth. Stir back to the pan.
- Finish. Seal the tortillas on the stovetop and top with lentil tacos and the desired toppings.
Tips and changes
These simple tips will help you make sure the lentil tacos are perfect.
- Do not use red lentils. Their texture is too mushy and not ideal for tacos. When cooked, they will completely break down!
- Skip tortillas. If you want to enjoy a lower carb option, use lettuce leaves instead. You can also pour the lentil mixture over roasted sweet potatoes.
- Make them vegetarian. If you are not vegetarian, you can add a drizzle (mixed with sour cream mixed with lime juice, a little cumin and a little salt) or sprinkle with crumpled Cotija cheese.
- Use lentils to fill something else. Add it to salads, tortillas, cornflakes, burritos, burritos and more!
- Toppings: Top with salsa or red cabbage.
How to store and reheat leftovers
- refrigerator: Store the remaining lentil tacos in an airtight container in the refrigerator for up to 3 days. It is best to store the fill separately from other components.
- refrigerator: You can also fill lentils in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm leftover lentils fill medium heat in the microwave or stovetop; add soup or water to moisten the filling if needed.
More taco recipes you'll love
Craving for more taco dinner ideas? Check out these six delicious taco recipes to inspire your next meal!
yield: 4 (3 tacos per)
Service size: 2 Tacos
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Heat avocado oil over medium heat in a frying pan. Add the onions and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and tomatoes and cook until the tomatoes are tender, about 4 minutes. Add spices and salt and stir to combine. Add lentils and chicken soup or water. Stir to combine and bring the mixture to a boil. Cover the pan and turn the heat down to low heat. Cook for 30 to 45 minutes until the lentils are tender and most of the water is absorbed.
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Turn off the heat and carefully transfer ½ of the mixture to a food processor equipped with blade attachment. Treat the mixture until smooth. Transfer the mixture back to the pan and stir to combine.
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Place the tortillas on the open flame on the stove, each side for about 30 seconds.
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Stuff the tacos over each taco with 1/4 cup of lentils on each cup topped with red onions and chopped cilantro.
The final step:
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Serve: 2 Tacos,,,,, Calories: 291 KCAL,,,,, carbohydrate: 51 g,,,,, protein: 12 g,,,,, Fatty: 5 g,,,,, Saturated fat: 0.5 g,,,,, sodium: 391 mg,,,,, fiber: 12 g,,,,, sugar: 5 g
