For the Lentil Taco Filling
- 2 tbsp olive oil
- 2 19 oz cans of cooked green or brown lentils, well-rinsed (4 cups cooked lentils)
- 1 white or yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp chili powder
- 3/4 tsp cumin
- 1/2 tsp red pepper flakes (use more or less depending on how spicy you want them!)
- 1/2 tsp sea salt
For the Taco Toppings
- 1 diced green pepper
- 1/2 cup packed chopped cilantro
- 1 chopped avocado
- 4 grated carrots
- 1/2 cup salsa
- small corn or wheat taco shells
- Heat the olive oil in a large pan (or use water or broth for an oil-free recipe).
- Add the chopped onion and garlic. Cook for about 3 minutes, stirring often.
- Stir in the lentils and all of the spices.
- Cook for 7-8 minutes until completely heated through, mashing slightly with a wooden spoon to create some texture. If the pan starts to dry out, add a splash of broth to add moisture.
- Prepare the green peppers, carrots, cilantro, avocado, salsa and any other taco fillings you’d like.
- Remove the mashed lentils from the pan and place in a serving bowl.
- Set out the tortillas. Begin by filling them with the lentil mixture and then add your toppings and enjoy.
Storing: Lentil taco filling will stay fresh in the fridge if stored in an airtight container for 3-4 days. Reheat using the microwave or on a skillet over medium heat.
Freezing: Cooked and cooled lentil taco filling can be stored in the freezer in small portions packed into freezer-safe bags for 4-6 months. Thaw overnight in the fridge before reheating and serving.
Nutrition Facts: The nutrition facts are estimated for 1/10th of the lentil taco mixture and do not include any fillings or the taco shells.
- Serving Size: 1 taco
- Calories: 127
- Fat: 4 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 7 g
Keywords: vegan tacos, lentil tacos