Description
This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you’ll never miss the meat!
Ingredients
- 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
Instructions
- Combine ancho chile powder
- cumin
- coriander
- oregano
- salt
- and fennel in a small bowl.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4