This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
389 Calories
Recipe Instructions
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.
Ingredients
½ teaspoon salt
¼ cup chopped fresh cilantro
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
½ teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons tomato paste
1 cup chopped tomatoes
1 cup shredded lettuce
2 tablespoons water, or as needed
1 cup guacamole
½ teaspoon ground coriander
2 teaspoons ground ancho chile powder
¼ teaspoon ground fennel seed
2 ½ cups cooked brown or green lentils
2 canned chipotle chiles in adobo sauce, seeded and minced
